Vegan Gravy Recipe | BBC Good Food

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Vegan gravy

Vegan gravy

Good Food team

Save recipeServes 8More effortPrep: 30 minsCook: 1 hr and 30 minsA star rating of 4.8 out of 5.6 ratingsRateloading...

Finish your Christmas morning efforts by reheating this make-ahead vegan gravy. It's the perfect partner to all your favourite meat-free trimmings at the festive table

FreezableDairy-freeEgg-freeVeganVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Toasted bread sauce

A star rating of 0 out of 5.0 ratings

Make a vegan version of bread sauce for the Christmas dinner table. Make it ahead, if you like, to save on time - store in the fridge for up to two days

Spiced cranberry sauce

A star rating of 5 out of 5.4 ratings

Make this spiced cranberry sauce to serve at your festive dinner table. It's thick and chunky like chutney – for a thinner consistency, just add 100ml water

Bread sauce stuffing

A star rating of 0 out of 5.0 ratings

A great alternative to meat stuffing, or just an extra one for those special occasions

Ingredients

Nutrition

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

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Nutrition: Per serving

kcal196
fat4g
saturates1g
carbs27g
sugars13g
fibre2g
protein5g
salt1.2g

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Tip the portobello mushrooms, onions, carrots, celery and garlic into a roasting tin, toss in the sunflower oil, then spread out into a single layer. Roast for 40 mins, undisturbed – the veg should be very slightly charred.
step 2
Drizzle over the agave, vinegar, tomato purée, soy and 2 tbsp water. Toss together until completely coated, then return to the oven for 5 mins until sticky and caramelised. Stir in the flour and dried mushrooms, and return to the oven for a final 10 mins.
step 3
If the tin is flameproof, put on the hob over a low heat, stir in the port and cook until you have a thick paste mixed in with all the ingredients. Pour over two-thirds of the stock, add the herbs, bring to a boil and cook for 10 mins. If the tin isn’t flameproof, drizzle over the port, stir to loosen all the burnt bits, then tip everything into a pan and continue with the stock and herbs.
step 4
Turn off the heat and mash everything with a potato masher to extract as much flavour as possible. Carefully pass the contents through a sieve set over another saucepan, pushing down to release all the liquid. Add the rest of the stock and simmer until the gravy is thickened and rich. Leave to cool. To serve, simply reheat. Will keep, chilled and covered for up to three days or frozen for up to two months.

How do I get smooth gravy?

Passing your gravy through a fine sieve in the final step of our recipe will ensure your gravy is lump-free. Simmering will also ensure it reaches the desired thickness to give you a rich, smooth gravy once it has been passed through the sieve.

How long will this gravy keep in the fridge?

You can make our recipe up to three days in advance – keep chilled and reheat to serve. It’s also freezable and can be stored in the freezer for up to two months.

Top tips for making vegan gravy:

Using both portobello and dried mushrooms will add extra depth to your gravy and give you a rich flavour.
Charring the veg slightly and caramelising in step 2 will also deepen the flavour of the gravy.
Make a batch of this gravy to have in the freezer, ready for weeknight dinners or a family Sunday roast.

Can I replace the port with something non-alcoholic?

The port adds a depth and richness that really enhances the gravy, but you can replace it with red grape juice. As red grape juice is much sweeter than port, reduce the amount of agave syrup to 1 tbsp.

What can I do with leftovers?

Use any leftover gravy to add extra flavour to a vegan (or non-vegan) cottage pie, bolognese or stew. You can freeze any leftover gravy in an ice cube tray, then transfer the cubes to a freezer bag; this way you can just take out what you need.

What can I serve this with?

For an impressive vegan roast dinner, choose from our easy vegan wellington or vegan nut roast and some vegan stuffing, lemon, garlic & bay roast potatoes or thyme roasted vegetables on the side.

More vegan gravy recipes:

Our vegan mushroom gravy uses mushrooms and miso paste for a deep, rich flavour and can also be made ahead and frozen.

Recipe from Homemade Christmas, December 2020

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Tag » How To Make Vegan Gravy

Toasted bread sauce

Spiced cranberry sauce

Bread sauce stuffing

Ingredients

Nutrition

Method

step 1

step 2

step 3

step 4

How do I get smooth gravy?

How long will this gravy keep in the fridge?

Top tips for making vegan gravy:

Can I replace the port with something non-alcoholic?

What can I do with leftovers?

What can I serve this with?

More vegan gravy recipes:

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating

Eating well made easy

Explore our recipe app

Eating well made easy

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