Vegan Mushroom Gravy for Sunday Dinner

 A simple but delicious vegan mushroom gravy for Sunday dinner. Leave it full of mushrooms or blend it for a smoother gravy.

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Vegan Mushroom Gravy for Sunday Dinner

Here in the UK we love a generous glug of gravy with our Sunday dinner.

Heck, we love it whenever we can add it.

With sausages; over toad in the hole; served with a mushroom & lentil wellington; with mashed potatoes; vegan 'meatballs' or even with chips.

Yep, we serve them with chips (chunky fries) too.

We love gravy!

Mushroom gravy

Generally, I use onion gravy granules to make gravy and tasty it is too.

But when I want something a bit special, I turn to my all-time favorite mushrooms to make homemade gravy from scratch.

It's so tasty.

What type of mushrooms are best for making gravy?

Any standard mushrooms are great for gravy, especially if you are leaving it with whole pieces of mushroom and not blending it.

You could use closed-cup mushrooms, chestnut mushrooms or large flat-cap mushrooms.

This is not the job for more delicate wild mushrooms.

They could be added for flavour, but for texture, you want generous slices of the more bog standard mushrooms.

Smooth or full of mushrooms?

I usually serve a smooth gravy, well that's really the only option when making gravy from granules.

However, loving mushrooms as much as I do, I can never resist a gravy full of mushrooms.

If you prefer a smooth gravy, you can blend the gravy with a hand blender, blender or food processor until smooth.

It will thicken further as it is blended.

Definitely a personal preference.

What to serve gravy in?

Gravy is traditionally served in a gravy boat that sits on it's own long saucer to catch any drips.

If I'm serving just the three of us, sometimes I don't even bother getting the gravy boat out and just serve it from a measuring jug.

I'm really not posh at all.

You could in fact serve it in any jug. 

A larger jug can be better if you are serving a bigger group and everyone loves gravy.

Keeping that gravy warm

The secret to keeping gravy warm is a few minutes of preparation before serving it.

Pour boiling water into your gravy boat and leave it for a few minutes while you do other things. 

A bit like heating a flask before filling it.

I usually pour out the hot water and add the gravy at the last minute.

Flavourings

There are many ways to flavour gravy. The mushrooms themselves add a lot of flavour, but you can boost the flavour further.

It's all about boosting the mushroom flavour and that umami taste.

Here are some of the flavourings I used:

• fresh thyme
• marmite
• nutritional yeast (nooch)
• vegetable stock

Other flavours that could be used to flavour gravy:

• soy sauce
• balsamic vinegar
• miso paste

How to thicken homemade gravy

It's pretty easy to thicken gravy. 

Just add flour to the cooked mushrooms and stir in before adding the stock.

As the gravy cooks, the flour will gradually thicken the gravy in the same way as it does when you make a roux to make a cheese sauce.

If you don't have flour you can use cornflour (corn starch).

Need to add more flour?

So, the gravy isn't thick enough and you need to add more flour.

Don't just spoon more into the cooking gravy it will float in clumps and you will end up with a lumpy gravy.

If you need to add more either spoon some of the gravy broth out of the pan into a small bowl (or add some hot stock or water to a small bowl), then add another heaped spoonful of flour and mix into the liquid to help it melt into a slurry.

The flour slurry can then be added back into the gravy to thicken it. 

Just cook the gravy for a few more minutes to give it a chance to do its stuff.

Too thick?

Your gravy is too thick. Don't worry.

Just add some more hot stock, a little at a time.

Now I said a little at a time as it's easy to get into the game of too much stock, then more flour, then too much stock and you end up losing all the flavour as the flavour is diluted each time you add more flour or stock.

Add a little and stir in well, then decide if it needs a little more.

What to serve with your homemade mushroom gravy

Here's a list of ideas for serving your mushroom gravy.

1. Nut loaf - Serve it with a nut loaf, roast potatoes and vegetables. Try this veggie haggis and red lentil nut loaf.
2. Vegan haggis - Serve it with mash potatoes and mashed neeps (turnip/swede). Try this easy vegan haggis and check out this guide to cooking neeps.
3. Pies - Gravy is great with pies. Try these rumbledethump pies or these mini savoury veggie mince pies.
4. Chips - From the chip shop or cooked in the oven or air fryer, just drench them in gravy.
5. Toad in the hole - Vegan of course! Has to be serve with gravy.
6. Yorkshire puddings - Served with vegan haggis or sausages, roasties and mash, served with lots of gravy.
7. Burgers - Serve well cooked pea protein or soya burgers covered in gravy (forget the buns) and serve with potato wedges and peas.
8. Sausages - Your favourite vegan sausages and yes has to be mash and veg again.
9. Mash - Serve it over a bed of mash mixed with cooked veg for something satisfying but different. Mix lots of veg into the mash - carrots, chopped mangetout or fine beans, peas, corn, broccoli ....
10. Rice - Serve it over cooked rice to make a cheat's stroganoff.
11. Rumbledethumps - Pour it over this Scottish potato and cabbage pie and serve with vegan sausage.s

Extra serving suggestion - my friend Lisa says I should add another serving suggestion and I'm with her on this one. Serve it with buttered bread and dunk!

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How long will mushroom gravy keep?

You can make this gravy ahead, then store it in the fridge.

It will keep for 3-4 days and then can be reheated.

If it needs to be thinned, you can add a little hot water or stock, but less is the way to go.

Can you freeze homemade gravy?

Definitely freeze any leftover gravy, or make it to freeze in portions.

It will keep in the freezer for 3-4 months.

To defrost, take a portion out of the freezer and leave in the fridge overnight, then reheat in a pot or in a bowl in the microwave.

How to Make Vegan Mushroom Gravy

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

• Saute the onion and garlic in a pan with the olive oil until soft.
• Add the mushrooms and cook until soft, seasoning with the thyme, salt and pepper as they cook.

Step 2

• Once the mushrooms are cooked and seasoned, add the flour.
• Add the nutritional yeast (nooch) and marmite.
• Stir well.

Step 3

• Make up the vegetable stock.
• Gradually add the stock to the mushrooms while stirring.
• Cook for a few more minutes to allow the gravy to thicken.
• If it needs to be thicker, add a slurry of flour melted into some stock and cook for another few minutes.
• Serve in a heated gravy boat or jug.
• Enjoy!

homemade gravy, vegan gravy, mushroom gravy, vegan Sunday dinner

dinner

British, vegan

Yield: 6

Author: Jacqueline Meldrum

Vegan Mushroom Gravy

A simple but delicious vegan mushroom gravy for Sunday dinner. Leave it full of mushrooms or blend it for a smoother gravy.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 tbsp olive oil
• 2 large cloves garlic, crushed
• 1 onion, halved and finely sliced
• 400g (14 oz) closed cup mushrooms, sliced
• 2-3 sprigs of fresh thyme
• 2 rounded tablespoons plain flour
• 1 tablespoon nutritional yeast (nooch)
• 1 teaspoon marmite
• 850ml ( 1 1/2 pints or 3 1/2 cups) vegetable stock (3 stock cubes)
• salt and pepper

Instructions

1. In a large pan, saute the onion and garlic in olive oil until soft.
2. Add the mushrooms and cook until soft. While they are cooking add the thyme leaves, and plenty of salt and pepper.
3. Once the mushrooms are soft, take off the heat and add the flour, nutritional yeast and marmite and stir well.
4. Make up the stock and add gradually while stirring.
5. Cook for a few minutes until the gravy thickens.
6. Serve as it is or blend for a smooth gravy.
7. Enjoy!

Notes

Variation

• Thyme - don't have fresh, use 1 teaspoon dried thyme.
• Nooch - no nutritional yeast, you could add some miso for extra flavour.
• Marmite - no marmite or hate if, you could add some soy sauce for that umami taste

Adjusting the gravy

• If the gravy is too thick - you can add a little hot water or stock, but not too much.
• If the gravy is too thin - you can add more flour but DON'T add it straight into the cooking gravy. Make a slurry with a little hot water or stock and the flour, then add it and cook for a few more minutes to allow it to thicken.

Storing the gravy

• Fridge - this gravy can be kept in the fridge for a few days.
• Freezer - you can freeze this gravy in portions for 3-4 months, then defrost in the fridge overnight before reheating.

Nutrition Facts

Calories

210.59

Fat (grams)

10.72

Sat. Fat (grams)

2.51

Carbs (grams)

44.71

Fiber (grams)

1.36

Net carbs

43.35

Sugar (grams)

25.69

Protein (grams)

5

Sodium (milligrams)

851.81

Cholesterol (grams)

1.33

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