A gluten free and vegan Mushroom Gravy that is the perfect alternative to share at your Christmas roast this year.
Deep in colour and flavour it looks just like a beef gravy.
It is so simple to make and is absolutely packed full of flavour! Give it a try this Christmas.
P.S I have created a special page for Christmas 2018 which will include my recipes perfect for the Christmas period!
If you try this Vegan Mushroom Gravy let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
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- 3 tbsp olive oil
- 3 garlic cloves crushed
- 1 large red onion finely chopped
- 375 g chestnut mushrooms sliced
- 3 sprigs rosemary
- Large handful fresh thyme
- 500 ml veg stock
- 1 1/2 tbsp tamari
- 2 tbsp corn flour
- 1 tbsp cacao powder
- Salt & pepper
Finely dice the onion, slice the mushrooms and finely chop the herbs
Heat a small pot on a medium heat, add the olive oil, onion, garlic along with a pinch of salt and pepper and fry for a minute or so
Now add the mushrooms and fresh herbs and cook for a couple minutes until the mushrooms have softened down making sure to stir regularly
Add the stock, tamari and cacao powder and mix together
Add the flour and whisk in to stop any clumps
Reduce the heat to a simmer for roughly 5-10 minutes (to your desired consistency)
If you wish to have your gravy smooth then simply strain it
Tip: You can have the gravy with the bits or you can strain it to make it more like normal gravy if you wish (shown in the photo below). Both ways taste great!
Tip: If you strain it then KEEP the leftovers as these make as a great side or even for having with leftovers the next day!
This Mushroom Gravy goes amazingly well with my new Christmas Nut Roast