Vegan mushroom gravy
Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared
-
Prep:5 mins
Cook:20 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 50
-
fat 1g
-
saturates 0g
-
carbs 6g
-
sugars 0g
-
fibre 2g
-
protein 3g
-
salt 0.4g
Ingredients
- 30g dried porcini mushrooms
- 2 tsp olive oil
- 1 onion, chopped
- 200g chestnut mushrooms, chopped
- 1 tbsp miso paste
- 1 heaped tbsp plain flour
- 800ml vegetable stock, made with 2 stock cubes dissolved in 800ml water (or use fresh)
Method
Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid – leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.
