Onion & Mushroom Gravy

Many brands of instant gravy are accidentally suitable for vegans, but this is for when you want to go to a little more effort. Perfect with a Sunday roast, bangers and mash or shepherdless pie. If you’re not a fan of mushrooms, I’d perhaps skip this. But I’m obsessed with them, so this is like crack for me.

Yield; Around 500ml of gravy Cook time; Fifteen minutes

You’ll need;

  1. One tablespoon of non-dairy margarine
  2. One brown onion, chopped
  3. 200g/7oz chestnut mushrooms (a.k.a cremini mushrooms), chopped
  4. Two tablespoons of plain all purpose flour
  5. 500ml hot vegetable stock
  6. One tablespoon of both dried tarragon and dried parsley
  7. One tablespoon of fish-free Worcestershire sauce
  8. Two teaspoons of onion granules
  9. One heaped tablespoon of cornflour dissolved in one tablespoon of cold water
  10. One teaspoon of gravy browning
  11. Salt and black pepper to taste


  • In a small sauce pan over a medium heat, melt the margarine. Once melted, add the onion, cover and cook for five minutes.
  • Next add the mushrooms and flour, don’t worry if it looks like a lot, they’ll release a lot of liquid and shrink down considerably. Cover and cook for a further five minutes.
  • Then add everything else, the stock, herbs, everything else listed except the gravy browning and give it a good stir to combine. Season with a little salt and plenty of black pepper. Increase to a simmer and after a few moments you should see the mixture start to thicken.
  • After five minutes, add the gravy browning and blend with an immersion blender until smooth. Check for seasoning and adjust as needed.

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