A mushroom and onion low-carb vegan gravy, perfect for serving over nut roast on Christmas day or poured over vegan sausages for a lovely plate of comfort food.
Packed with flavour and suitable for freezing, there’s no reason not to enjoy plenty of gravy on your plate without worrying about spiking blood glucose levels.
Made without flour and thickeners, this gravy is also gluten-free.
- 25 grams dried porcini mushrooms
- 400 ml cold water
- 250 grams chestnut mushrooms washed & sliced
- 1 large onion sliced
- 2 teaspoon olive oil
- 2 tablespoon red wine vinegar
- 800 ml vegetable stock made with 2 x vegetable stock cubes/stock pots
- 1 teaspoon marmite
- 2 whole dried bay leaves
- 1 teaspoon dried thyme
- 1 pinch black pepper to taste
- Place the dried porcini mushrooms into a bowl, pour in the cold water, stir, then set them aside to soak
- Heat the olive oil in a large pan on medium, then add the onions to cook and soften
- Once the onions are softened, add the sliced chestnut mushrooms. Cook until the water is released from them and the pan starts to caramelise from the cooked onions and mushrooms
- Add the red wine vinegar and scrape the pan with a wooden spoon to deglaze the pan and get all the flavour
- Next pour in the rehydrated porcini mushrooms and water they were soaking in. Stir, then turn up the heat to high to bring the gravy to a boil
- Pour in the vegetable stock, stir in the marmite, add the thyme and bay leaves, stir and reduce the heat to simmer for 5-10 minutes to intensify the flavour
- When ready, discard the bay leaves and season with black pepper to taste. The gravy can be served as it is, or strained to remove the onions and mushrooms. For a thicker gravy, blitz some of the onion and mushrooms into the gravy