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, mushrooms, rosemary and thyme with a pinch of salt and fry for 5 minutes until the mushrooms soften
Add the 500ml stock, 1 ½ tbsp tamari and 1 tbsp cacao powder and mix together
Now whisk in the 2 tbsp corn flour to stop any clumps
Simmer for roughly 10 minutes (or to your desired consistency)
Finally strain it by placing a sieve over a jug and pouring in the gravy. Making sure to press it down to extract all the liquid.
After you fry the onion, garlic, mushrooms, rosemary and thyme and you add in the veg stock be sure to deglaze the pan to get all the browned bits. When you deglaze the pan, you are scraping up the browned bits and dissolving it into your liquid. The fond (fancy term for cooked food bits), are the source of a ton of flavour that you don't want to miss out on. Simply add in a splash of the veg stock, give the bottom of your pan a scrape with a wooden spoon or spatula and you're good to go!
If you strain the gravy, you can save 2-3 pieces of mushroom ahead of time to fry again to place on your gravy as garnish. Just something to make it look fancy and impress your guests!
While harder to find at times, if you have mushroom stock, feel free to substitute it in place of the veg stock to give your vegan gravy a stronger mushroom flavour.
Be sure you are purchasing tamari and not soy sauce if you are making this gluten-free gravy for gluten-free guests. Tamari and soy sauce are not interchangeable as soy sauce contains gluten.
Make This Vegan Gravy In Advance:
Follow the instructions then allow the veggie gravy to cool and store it in a sealed container in the fridge and reheat.
Leftovers:You can freeze any leftovers to save for another day! Simply allow to defrost and reheat until hot.