My make-ahead vegan mushroom gravy owes its depth of flavour to the partially caramelised onions & leeks, liquid aminos, and paprika, as well, of course, to the mushrooms themselves. It’s thick and savoury, and is perfect with roast dinners, pies, sausages, mashed potatoes… basically, if it’s in need of ‘meaty’ gravy, this is totally up to the job.
And speaking of meaty, my meat-loving friends and family all love this too. Some of them didn’t even realise that it’s vegan until I told them!
Making mushroom gravy
Some people advocate straining the mushrooms prior to serving but I don’t understand that. Why would you ditch the best part? I just blitz the whole lot with my immersion blender, and have done with it.
By the way, if you don’t have, or can’t get tapioca flour (tapioca starch), you can use cornflour (corn starch), rice flour, potato starch, or arrowroot in exactly the same way. Tapioca is my preferred choice however, because like arrowroot, it gives sauces and gravies an almost translucent, glossy quality, whereas the other starches tend to produce more opaque sauces.
Porcini, or other dried mushroom powders can be used instead of shiitake. I just happen to have shiitake because it’s prevalent in this part of the world. I’ve used several different types of mushroom powder in this gravy recipe over the years, and to be perfectly honest, it really doesn’t matter which you use. It’s just there to enhance the flavour of the fresh mushrooms. If you don’t have mushroom powder, you can use a couple of tablespoons of mushroom ketchup or oyster mushroom sauce (found in Asian stores and online).
Homemade vegetable stock
Most of the time I make my own vegetable stock, simply because food frugality is in my nature, and I hate to waste anything.
You can of course, use vegetable bouillon but I have to admit that I really do prefer home-made stock… not least because it’s not loaded with sodium.
Making stock at home is beyond easy; I save all my peelings etc., and put them into a large plastic bag in the freezer (this also helps the freezer to run more efficiently because a full freezer is more energy-efficient than a half-full one), and then when I have enough to fill a stockpot, I chuck it all in the pan, along with any bendy carrots and parsnips, and cabbage hearts that are lurking in the ‘fridge (oh, come on, we all have them!), and a couple of litres of water.
I cover the pan, and then just let it simmer away for a couple of hours. After that, I strain the vegetable matter (which then goes into the compost bin once it’s cooled), and reduce the stock by about 25%.
And that’s it.
No additives, no preservatives, no hard-to-pronounce chemical names. Just vegetables and water.
Pretty cool, huh? 🙂
Make-Ahead Vegan Mushroom Gravy
- full of flavour
- simple to make
Whatever you have this mushroom gravy with, I know you’re going to love it! Enjoy!
Do you make your own stock and gravy, or prefer to use a cube/granules?
Make-Ahead Vegan Mushroom Gravy
- 2 tbsp olive oil
- 1 large onion finely-sliced
- 1 medium-large leek trimmed, cleaned, and finely-sliced
- 1 head roasted garlic
- 1 tbsp coconut aminos or light soy sauce/tamari if you're OK with those
- 1 L vegetable broth
- 1 tbsp tapioca flour tapioca starch + 2 tbsp water
- 250 g mushrooms, sliced
- 1 tbsp sweet paprika
- 1 tbsp shiitake powder
- 1 tsp sugar
- Sea salt and freshly-ground black pepper to taste
- In a large skillet over a low heat, gently fry the onions and leeks in the oil, stirring occasionally, until they start to caramelise. (This should take around 30 minutes.)
- Add the roast garlic to the onions and leeks, mash it a little to break it up, and cook for another minute or so.
- Stir in the coconut aminos, and allow to evaporate.
- Turn up the heat, add the mushrooms, paprika, shiitake powder, and sugar. Cook for another 5 mins, stirring all the time.
- Add the stock.
- Mix the cornflour with the water to make a paste, and add to the skillet. Keep stirring for a couple of minutes, until the gravy has thickened and just begins to boil.
- Reduce the heat to low, cover, and simmer for around 20 minutes.
- Remove from the heat, and blend until smooth.
- Taste, and season.
- If not serving immediately, this mushroom gravy can be stored in an airtight jar in the 'fridge for a couple of weeks. It can also be frozen.
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml