Vegan Gravy

A flavoursome vegan gravy made with onions and mushrooms. Umami rich and easy to make.

Prep Time: 3

Cook Time: 12

Total Time: 15

Servings: servings

Ingredients

1 tbsp olive oil
1 onion finely chopped
1 tsp brown sugar
1 (80 g) portobello mushroom (or 4 chestnut mushrooms) finely diced
1 tsp dried herbs
1 tsp balsamic vinegar
2 tbsp flour
1 ½ cups (360 ml) vegetable stock or broth
1 tbsp soy sauce
salt and pepper to taste

Instructions

In a saucepan over medium heat, sauté the onion with the olive oil and brown sugar, until light golden brown.
Add the diced mushrooms and cook down until the mushrooms have shrunk down and their liquid has cooked off.
Stir in the dried herbs, balsamic vinegar and flour until well combined.
Next, add the vegetable stock and soy sauce. To make the veggie stock we use 1½tsp bouillon mixed with 1½ cups boiling water.
Simmer the gravy until it reaches your preferred thickness. We let it simmer for around 5 minutes for a quite thick gravy.
Pour into a jug or gravy boat for serving, and season with salt and pepper to taste.

Notes

You can also use cornstarch to thicken the gravy instead of flour. Use 1 tbsp cornstarch (or half the amount of flour if you are making more than the standard recipe) and mix it with 1 tbsp water into a smooth slurry. Whisk the slurry in when you add the vegetable stock and bring up to a simmer and stir whilst it thickens.

Nutrition

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