Mushroom Gravy

Mushroom Gravy

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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. 

When you tell your guests you made your own gravy it always gets you bonus points!

Best of all it is so simple to make and is absolutely packed full of flavour.

mushroom gravy front shot

Vegan Mushroom Gravy

It goes incredibly well poured over my Christmas Nut Roast or Rosemary Infused Roast Potatoes

It’s a recipe that will really impress your family/friends.

nut roast gravy

If you sieve out the hole mushrooms you get a beautifully smooth vegan gravy.

Or you can leave it with the whole mushrooms in for added texture. 

Christmas Nut Roast

P.S I have created a special page for Christmas which will include my recipes perfect for the Christmas period!

Also make sure you subscribe to my blog for a special Christmas newsletter that will contain every recipe in one place to help you this Christmas!

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!

On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Mushroom Gravy pinterest

Mushroom Gravy

Mushroom Gravy

Gluten free, vegan, dairy free, egg free, refined sugar free, Christmas
5 from 3 votes
Print Pin Rate
Course: Sauce
Cuisine: British
Keyword: 20 minute recipes, Christmas, comfort food, dairy free, gluten free, Plant-based, vegan, vegan christmas
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 500 ml


  • 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

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

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