Ultimate Vegan Mushroom Gravy Recipe

Introduction

This ultimate vegan gravy is rich, flavorful, and perfect for enhancing any plant-based meal. Made with roasted vegetables, mushrooms, and a blend of herbs and seasonings, it delivers a deeply satisfying taste without any animal products.

Ingredients

• 6 large portobello mushrooms
• 3 onions, unpeeled, quartered
• 4 carrots, unpeeled, roughly chopped
• 3 celery sticks, roughly chopped
• 1 garlic bulb, halved
• 2 tbsp sunflower oil
• 2 tbsp agave syrup
• 2 tbsp red wine vinegar
• 2 tbsp tomato purée
• 2 tbsp soy sauce
• 100g plain flour
• 25g dried mushrooms
• 150ml ruby port
• 2 litres vegetable stock
• 3 bay leaves
• small bunch of thyme

Instructions

1. Step 1: Heat the oven to 220C/200C fan/gas 7. Place the portobello mushrooms, onions, carrots, celery, and garlic in a roasting tin. Toss with sunflower oil and spread out into a single layer. Roast for 40 minutes without stirring until the vegetables are lightly charred.
2. Step 2: Drizzle the agave syrup, red wine vinegar, tomato purée, soy sauce, and 2 tablespoons of water over the roasted vegetables. Toss to coat evenly, then return to the oven for 5 minutes until the mixture is sticky and caramelised.
3. Step 3: Stir in the plain flour and dried mushrooms, then roast for a further 10 minutes.
4. Step 4: If your roasting tin is flameproof, place it on the hob over low heat. Add the ruby port and cook, stirring, until the mixture becomes a thick paste. Pour in two-thirds of the vegetable stock, add the bay leaves and thyme, bring to a boil, and simmer for 10 minutes. If the tin is not flameproof, stir in the port to loosen the browned bits, then transfer everything to a pan. Add the stock and herbs and proceed with the simmer.
5. Step 5: Turn off the heat and mash the mixture with a potato masher to extract maximum flavor. Pass the gravy through a sieve into another saucepan, pressing to release all liquid.
6. Step 6: Add the remaining stock and simmer gently until the gravy thickens and develops a rich flavor. Let cool before storing or serving.

Tips & Variations

• Use gluten-free flour if you want a gluten-free version of this gravy.
• For a deeper flavor, try soaking the dried mushrooms in warm water before adding them.
• Add a splash of soy sauce or tamari just before serving to enhance the umami taste.
• If you prefer a smoother texture, blend the gravy instead of sieving it.

Storage

Store the gravy in an airtight container in the refrigerator for up to three days. It can also be frozen for up to two months. To reheat, warm gently on the stove until heated through, adding a little water or stock if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy ahead of time?

Yes, this gravy can be made in advance and stored in the fridge or freezer. Just reheat gently before serving.

Is the port necessary for this recipe?

The ruby port adds depth and richness, but you can substitute it with additional vegetable stock or a splash of red wine if preferred.

Ultimate Vegan Mushroom Gravy Recipe

Print Recipe

★★★★★

5 from 130 reviews

This Ultimate Vegan Gravy is a rich, flavorful, and hearty sauce made from roasted portobello mushrooms, root vegetables, and a blend of herbs. Perfect for enhancing any vegan or vegetarian dish, it offers a deeply caramelized taste with a luxurious texture, ideal for holiday meals or everyday comfort food.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 8 servings 1x
• Category: Sauce/Gravy
• Method: Roasting
• Cuisine: Vegan, British-inspired
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 6 large portobello mushrooms
• 3 onions, unpeeled, quartered
• 4 carrots, unpeeled, roughly chopped
• 3 celery sticks, roughly chopped
• 1 garlic bulb, halved

Oils and Sauces

• 2 tbsp sunflower oil
• 2 tbsp agave syrup
• 2 tbsp red wine vinegar
• 2 tbsp tomato purée
• 2 tbsp soy sauce

Thickening and Flavor Enhancers

• 100g plain flour
• 25g dried mushrooms
• 150ml ruby port
• 2 litres vegetable stock
• 3 bay leaves
• small bunch of thyme

Instructions

1. Preheat and Roast Vegetables: Heat the oven to 220C (200C fan)/Gas mark 7. Place the portobello mushrooms, onions, carrots, celery, and garlic in a roasting tin. Toss with sunflower oil to coat evenly and spread out in a single layer. Roast undisturbed for 40 minutes until the vegetables develop a slight char.
2. Caramelize with Sauces: Drizzle the roasted vegetables with agave syrup, red wine vinegar, tomato purée, soy sauce, and 2 tablespoons of water. Toss thoroughly to coat all the vegetables. Return to the oven for an additional 5 minutes to allow the mixture to become sticky and caramelized.
3. Add Flour and Dried Mushrooms: Stir in the plain flour and dried mushrooms evenly over the vegetables and return the roasting tin to the oven for another 10 minutes, which helps develop the gravy’s body and flavor.
4. Incorporate Port and Stock: If the roasting tin is flameproof, place it on the stovetop over low heat. Add the ruby port and cook while stirring until a thick paste forms with the roasted ingredients. Pour in two-thirds of the vegetable stock, add the bay leaves and thyme, bring to a boil, and cook for 10 minutes. If the tin is not flameproof, add the port, stir to release the caramelized bits, transfer everything into a large saucepan, and continue with the stock and herbs, heating and boiling as described.
5. Mash and Strain: Turn off the heat and mash the mixture with a potato masher to extract maximum flavor. Carefully strain the mash through a fine sieve into another saucepan, pressing to release all the liquid.
6. Simmer and Thicken: Add the remaining vegetable stock to the strained liquid. Simmer gently until the gravy thickens and becomes rich in flavor. Allow to cool.
7. Storage and Serving: Reheat before serving. The gravy can be refrigerated in a covered container for up to three days or frozen for up to two months.

Notes

• Use a flameproof roasting tin for convenience when transitioning from oven to stovetop.
• Roasting the vegetables undisturbed is key for proper caramelization and depth of flavor.
• The dried mushrooms intensify the umami taste, but you can soak them first if preferred.
• For a gluten-free version, substitute the plain flour with a gluten-free flour blend.
• To keep the gravy vegan and kosher, ensure the soy sauce and stock are compliant with dietary preferences.

Keywords: vegan gravy, mushroom gravy, holiday gravy, plant-based sauce, roasted vegetable gravy, vegan comfort food