Mushroom Gravy Baby


This deep, rich gravy is so good, and vegan.



  • 3 garlic cloves (minced)
  • 1 red onion (chopped finely)
  • 250 g chesnut mushrooms (sliced)
  • 500 ml Vegetable Stock
  • 2 tbsp tamari
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tbsp nutrional yeast
  • 2 tbsp corn flour
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. add the minced garlic and chopped onion to a non stick pan with oil, cook for 3 mins then add in the mushrooms, thyme, rosemary, salt and pepper, tamari and if the mixture starts to stick add a splash of water. Allow to cook down 1 minute allowing the mushrooms to absorb the tamari then add in the stock, nutrional yeast and corn flour, whisk togther until the flour in absorbed and there are no lumps. Allow to cook down on low heat for 10 mins.
    You can serve as it is, or blend, i like to go half way, basically i take half of the mixture, blend it up then add it back and mix together and serve up.

  • Category: Main Course, Side Dish
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