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.

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.