Mushroom gravy adds incredible flavour to your roast or Christmas dinner. This easy recipe for vegan mushroom gravy is made from onions, garlic mushrooms, yeast extract and a little red wine - these little extras add incredible depth of flavour and make this gravy taste amazing.
A good gravy is an essential part of so many meals - a roast, my Christmas dinner, with mashed potato, on top of a pie.
It’s even delicious with chips (aka fries depending on where you are in the world). If you haven’t tried that you should give it a go.
I have a classic vegan gravy recipe but this is my new favourite. The mushrooms add a deep, earthy flavour, and this gravy feels hearty and full of goodness.
What ingredients are in this vegan mushroom gravy recipe?
For full ingredients list, quantities and instructions see recipe card at the end of this post.
- Dairy free spread
For frying your vegetables. - Red onion
I love the milder flavour of a red onion. - Garlic
Garlic adds a delicious flavour to everything right? - Chestnut mushrooms
These are my favourite mushrooms to use for this gravy, feel free to substitute with any fresh mushrooms that you have available. - Plain flour
A spoonful of plain flour will help the gravy to thicken. - Red wine
A little red wine adds extra flavour to your gravy but can be left out if preferred - Hot vegetable stock
For the best results make your own stock - alternatively bouillon powder or a stock cube can be used. - Yeast extract (eg Marmite)
I love adding Marmite to my vegan dishes. I find just a little yeast extract goes a long way in terms of flavour. - Salt and pepper
Season to your own taste. - Parsley
I like to use flat leaf parsley.
What mushrooms are best to make gravy?
My favourite kind of mushrooms for gravy are chestnut mushrooms.
However, you can also make it with white mushrooms, button mushrooms or any other kind of fresh mushrooms you have available.
What to serve with mushroom gravy?
This gravy is perfect with your Christmas Dinner or indeed with a roast dinner on any occasion. It’s also lovely with pie and/or mashed potato.
Here are some of my favourite dishes to serve with mushroom gravy:
- Vegan wellington with parsnips, chickpeas and mushrooms
- Butterbean and celeriac mash
- Rosemary roast potatoes
- Mashed parsnips
- Mashed swede
- Chestnut and cranberry nut roast
- Vegan stuffing balls
If you like this you might also like these Christmas vegetable side dishes.
Do you need any special equipment to make this?
To make my mushroom gravy you will need:
- chopping board
- sharp knife
- saucepan
- wooden spoon
- measuring jug
- sieve.
How to make mushroom gravy
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Mushroom gravy
Equipment
- Chopping board
- Sharp knife
- Saucepan
- Wooden spoon
- Measuring jug
- Sieve
Ingredients
- 1 tablespoon dairy free spread
- 1 red onion chopped
- 2 cloves garlic finely chopped
- 250 g chestnut mushrooms chopped
- 1 tablespoon plain flour
- Splash of red wine optional
- 500 ml hot vegetable stock
- 1 tablespoon yeast extract eg Marmite
- Salt and pepper to taste
- Small handful parsley chopped
Instructions
- Melt 1 tablespoon dairy free spread in a medium saucepan over a low-medium heat.
- Add your chopped red onion, stir then cover and fry gently until soft. This will take around 10 minutes. Stir occasionally. Once your onion is soft add 2 cloves chopped garlic and fry for a further minute. Then add 250g chopped mushrooms. Stir well and cook for a further 10 minutes or until the mushrooms are soft.
- Stir in a tablespoon of plain flour and cook for one minute.
- Add a splash of red wine (if using) and heat until reduced, stirring often. Next add 500ml hot vegetable stock, a spoonful at a time, stirring as you go, allowing the gravy to thicken before adding more.
- Once you’ve added it all bring your gravy to the boil then reduce the heat and simmer for 10-15 minutes.
- Stir in a spoonful of Marmite and a small handful of chopped parsley and season with salt and pepper.
- Either serve as it is or for a smooth gravy push it through a sieve into a serving jug or gravy boat.
- Keeps in the fridge for several days. It may separate, in which case stir it well as you reheat.
Notes
Nutrition
Pin mushroom gravy for later
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
FREE GUIDE TO ESSENTIAL VEGAN INGREDIENTS
Subscribe to get recipes and news straight to your inbox plus get my FREE guide to essential vegan ingredients.
Do you need any special equipment to make this?
To make my mushroom gravy you will need:
- chopping board
- sharp knife
- saucepan
- wooden spoon
- measuring jug
- sieve.
How to make mushroom gravy
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Mushroom gravy
Equipment
- Chopping board
- Sharp knife
- Saucepan
- Wooden spoon
- Measuring jug
- Sieve
Ingredients
- 1 tablespoon dairy free spread
- 1 red onion chopped
- 2 cloves garlic finely chopped
- 250 g chestnut mushrooms chopped
- 1 tablespoon plain flour
- Splash of red wine optional
- 500 ml hot vegetable stock
- 1 tablespoon yeast extract eg Marmite
- Salt and pepper to taste
- Small handful parsley chopped
Instructions
- Melt 1 tablespoon dairy free spread in a medium saucepan over a low-medium heat.
- Add your chopped red onion, stir then cover and fry gently until soft. This will take around 10 minutes. Stir occasionally. Once your onion is soft add 2 cloves chopped garlic and fry for a further minute. Then add 250g chopped mushrooms. Stir well and cook for a further 10 minutes or until the mushrooms are soft.
- Stir in a tablespoon of plain flour and cook for one minute.
- Add a splash of red wine (if using) and heat until reduced, stirring often. Next add 500ml hot vegetable stock, a spoonful at a time, stirring as you go, allowing the gravy to thicken before adding more.
- Once you’ve added it all bring your gravy to the boil then reduce the heat and simmer for 10-15 minutes.
- Stir in a spoonful of Marmite and a small handful of chopped parsley and season with salt and pepper.
- Either serve as it is or for a smooth gravy push it through a sieve into a serving jug or gravy boat.
- Keeps in the fridge for several days. It may separate, in which case stir it well as you reheat.
Notes
Nutrition
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
FREE GUIDE TO ESSENTIAL VEGAN INGREDIENTS
Subscribe to get recipes and news straight to your inbox plus get my FREE guide to essential vegan ingredients.
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