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

Step 1: Preheat your oven to 220°C (200°C fan) or gas mark 7. Place the portobello mushrooms, onions, carrots, celery, and garlic in a roasting tin. Drizzle with sunflower oil and toss to coat evenly. Spread the vegetables in a single layer and roast for 40 minutes without stirring, until they are lightly charred.

Step 2: Remove the tin and drizzle over the agave syrup, red wine vinegar, tomato purée, soy sauce, and 2 tablespoons of water. Toss the vegetables until fully coated, then return the tin to the oven for 5 minutes until the mixture is sticky and caramelized.

Step 3: Stir in the plain flour and dried mushrooms, then place the tin back into the oven for another 10 minutes to cook the flour.

Step 4: If your roasting tin is flameproof, place it on the hob over low heat. Stir in the ruby port and cook until you form a thick paste mixing with the roasted vegetables. Pour in two-thirds of the vegetable stock, add the bay leaves and thyme, and bring to a boil. Simmer gently for 10 minutes.

Step 5: If your roasting tin is not flameproof, drizzle the port over the vegetables in the tin and stir well to loosen the caramelized bits. Transfer everything to a saucepan, add two-thirds of the stock, the herbs, and bring to a boil. Simmer for 10 minutes.

Step 6: Turn off the heat. Use a potato masher to mash the vegetable mixture in the pan to extract as much flavor as possible. Then carefully pass the mixture through a fine sieve into another saucepan, pressing down to release all the liquid.

Step 7: Add the remaining vegetable stock to the strained liquid. Return to a gentle simmer and cook until the gravy has thickened and developed a rich texture. Let cool before storing or serving.

Step 8: To serve, reheat gently and enjoy your flavorful vegan gravy with your favorite dishes.

Tips & Variations

For a gluten-free version, substitute the plain flour with a gluten-free flour blend or cornstarch.

Adding a splash of tamari instead of soy sauce will deepen the umami flavor while keeping it gluten-free.

Experiment with dried porcini mushrooms for an extra earthy depth.

Use homemade vegetable stock for the best flavor, or choose a high-quality store-bought option.

FAQs

Can I make this gravy ahead of time?

Yes, this vegan gravy can be made a day or two in advance and stored in the refrigerator. The flavors often improve after resting, making it even tastier when reheated.

What can I use if I don’t have ruby port?

If you don’t have ruby port, use a good-quality red wine or a mixture of grape juice with a splash of vinegar as a substitute. The goal is to add depth and sweetness to the gravy.