Over the years, I’ve tried many pre-prepared vegan gravies from various supermarkets, and none of them are good. The vast majority are extremely thin, and although they don’t taste bad, are very ‘meh’ at the same time. So, it was finally time to make my own simple vegan gravy recipe.
This recipe can be made in advance and stored in the fridge, or frozen, so it can still be reheated quickly on the day, whether that be Christmas, Thanksgiving, or a casual Sunday roast, if you don’t have time/ space to prep the batch on the day you need it.
Serve With: The Best Vegan Roast Potatoes
Nutritional Information
Each serving contains 98 calories, 2g of protein and 1.5g of fibre.
Substitutions
I’ve used red wine here to add some extra depth to the flavour, but if you want an alcohol free version, use some extra vegetable stock to make up the liquid volume.
The corn flour can be swapped for plain flour/ GF plain flour if necessary, but you may need slightly more.
If you can’t get your hands on porcini mushrooms, you can use fresh mushrooms, but opt for something like shiitake mushrooms rather than simple white mushrooms. You’ll need around 150g if you’re opting for fresh mushrooms.
How to store and reheat
Store completely cooled leftovers covered in the fridge up to 5 days or in the freezer up to 1 month. Reheat in a saucepan until hot and bubbly, adding more vegetable broth to thin as needed.
Vegan Gravy Recipe
Easy vegan gravy recipe ready in less than 20 minutes, made with porcini mushrooms and red wine.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Vegan Gravy Recipe
Ingredients
- 30 g dried porcini mushrooms
- 2 cups vegetable stock plus extra
- ½ cup red wine
- 2 Tbsp olive oil
- 1 medium brown onion diced
- 4 cloves garlic minced
- 3 Tbsp corn flour
- 1 tsp minced fresh thyme or sub dried
- 1 tsp dried sage
- 1 Tbsp minced fresh rosemary or sub dried
- Sea salt and black pepper to taste
Instructions
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Rehydrate dried mushrooms in vegetable stock in a large saucepan. Bring to a simmer over medium heat. Once bubbling, add the wine, return to a low simmer then turn off heat, cover, and set aside.
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In the meantime, heat a large rimmed pan over medium heat. Once hot, add oil and onion and sauté for 5 minutes. Then add garlic and sauté another 2-3 minutes, stirring frequently.
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Add the corn flour and stir to coat. Then cook for 2 minutes more. Next add herbs and mushrooms with their broth (reserving a little of the broth so you can play with the thickness) and stir to combine. Cook for 2-3 minutes.
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Blend the gravy. I found it easier to use a stick blender, but you can transfer to a heat-resistant blender if you’d prefer, and blend until smooth. You can leave some of the onions or mushrooms unblended for more texture. As shown, the mix is about 80% blended. Then transfer back to your pan and warm over low heat for 2-3 minutes more.
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Taste and adjust seasonings as needed, adding more salt and pepper to taste. If gravy is too thin, scoop out a small portion of the gravy and whisk in 1-2 tsp more of corn flour until no clumps remain. Then add it back to the larger batch – repeat as needed until desired thickness is reached. If too thick, thin with a little of your reserved vegetable stock mix. This recipe makes a thick batch (personal preference), so you may want to add more stock to reach your desired consistency.
Serve and enjoy!
Until tomorrow,
Sophie
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