Vegan Gravy

Low Carb Vegan Gravy | Gestational Diabetes UK
low carb vegan gravy

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.

low carb vegan gravy

Vegan Gravy

Low Carb Vegan Gravy | Gestational Diabetes UK
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Course: Condiments, Sauces
Cuisine: British
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: gravy, low-carb gravy, mushroom, mushroom gravy, onion gravy
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 gravy boat
Calories: 326kcal
Author: Jo Paterson

Ingredients

  • 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

Instructions

  • 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

Notes

This recipe made one large gravy boat of gravy.
Nutritional information for this recipe is calculated based on all ingredients used for the entire recipe NOT per serving

Nutrition

Calories: 326kcal | Carbohydrates: 57g | Protein: 12g | Fat: 9g | of which saturates: 1g | Fibre: 8g | of which sugars: 18g