Thyme and mushroom gravy recipe
This easy vegan gravy recipe is perfect for pouring over your roast dinner. It's made with meaty mushrooms, herby thyme and finished with a dash of soy sauce – simple yet stunning! What's more, it's freezable so you can make a batch ahead of time.
See method- Serves 6
- 5 mins to prepare and 45 mins to cook
- 53 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- ½ x 380g pack Redmere Farms mushrooms, finely chopped
- 5g thyme sprigs
- 2 tbsp plain flour
- 1 vegetable stock pot, made up to 600ml
- 1 tbsp soy sauce
Each serving contains
- Energy
- 225kJ 53.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 1.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 7.0gProtein 1.6gFibre 1.2g
Method
- Heat the oil in a saucepan over a medium heat and fry the onion with a pinch of salt for 20 mins, stirring occasionally, until golden and caramelised, adding a splash of water if it starts to catch.
- Stir in the mushrooms and cook for another 10 mins until golden. Add the thyme sprigs, then stir in the flour until combined. Pour in the stock, a little at a time, stirring constantly. Once all the stock has been added, simmer for 15-20 mins, stirring regularly, until thickened to your liking. Discard the thyme, add the soy sauce and season to taste.
- See more Vegan recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
