Description

This Ultimate Vegan Gravy is a rich, deeply flavorful sauce made from roasted vegetables, dried mushrooms, and a blend of aromatic herbs and seasonings. Perfect for enhancing any vegan or vegetarian dish with its savory and caramelized depth, this gravy is wholesome and comforting, ideal for holidays or everyday meals.

Ingredients

Scale

Vegetables

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

Sauce Mix

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

Thickening and Flavor

100g plain flour
25g dried mushrooms
150ml ruby port
2 litres vegetable stock

Herbs

3 bay leaves
small bunch of thyme

Instructions

Preheat and roast vegetables: Heat the oven to 220°C (200°C fan)/Gas mark 7. Place the portobello mushrooms, quartered unpeeled onions, roughly chopped unpeeled carrots, celery sticks, and halved garlic bulb into a roasting tin. Toss them with the sunflower oil to coat evenly, then spread the vegetables in a single layer. Roast for 40 minutes without disturbing them, allowing the vegetables to char lightly for a deep, smoky flavor.
Add sweet and tangy glaze: Remove the tin and drizzle agave syrup, red wine vinegar, tomato purée, soy sauce, and 2 tablespoons of water over the roasted vegetables. Toss thoroughly to coat all pieces evenly. Return the vegetables to the oven for 5 minutes until the glaze turns sticky and caramelized.
Add flour and dried mushrooms: Stir in the plain flour and dried mushrooms into the caramelized vegetables. Return the roasting tin to the oven and roast for an additional 10 minutes so the flour cooks and flavors meld.
Deglaze and simmer with port and stock: If the roasting tin is flameproof, place it on the stovetop over low heat. Stir in the ruby port and cook until the mixture forms a thick paste, loosening the browned bits. Pour in two-thirds of the vegetable stock, add bay leaves and thyme, bring to a boil, then simmer for 10 minutes to develop rich flavors. If the tin is not flameproof, drizzle the port in the tin and stir to loosen browned bits, then transfer everything to a pan to continue with the stock and herbs as above.
Mash and strain the gravy: Turn off the heat and use a potato masher to mash the mixture, extracting maximum flavor from the vegetables and mushrooms. Pour the contents through a fine sieve set over another saucepan, pressing down to release all liquid while keeping solids behind.
Finish and thicken: Add the remaining third of vegetable stock to the strained liquid and simmer gently until the gravy thickens to a rich consistency. Allow it to cool before storing.
Serve and store: Reheat the gravy to serve. This vegan gravy keeps well when chilled for up to three days or frozen for up to two months, making it perfect for meal prep or special occasions.

Notes

You can substitute ruby port with additional vegetable stock or balsamic vinegar for an alcohol-free version.
To intensify the mushroom flavor, soak the dried mushrooms in hot water before adding to the gravy, using the soaking liquid as part of the stock.
For gluten-free option, replace plain flour with a gluten-free flour blend.
Ensure the roasting tin is flameproof before placing it on the hob; if unsure, transfer to a saucepan for the stovetop steps.
This gravy pairs wonderfully with mashed potatoes, vegan roast dishes, and stuffing.

Prep Time: 15 mins
Cook Time: 65 mins
Category: Sauce/Gravy
Method: Roasting
Cuisine: Vegan British

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