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Ultimate Vegan Mushroom Gravy Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/ultimate-vegan-mushroom-gravy-recipe/