Easy Vegan Gravy

When it comes to Christmas dinner, a delicious nut roast often steals the show—but let’s be honest,  gravy is the unsung hero that ties it all together.  You can’t have a roast without a good gravy. In my opinion it’s an essential part of any festive dinner, whether you’re drizzling it over ultimate roast potatoes or pouring on top of roasted carrots with maple cinnamon butter.

This recipe takes the intense woodsy flavour of dried porcini mushrooms to create a smooth and bold tasting sauce that puts shop-bought gravy to shame. It’s proof that you don’t need animal products to create a ‘meaty’ gravy that’s luxurious and full of depth. This vegan Christmas gravy is quick to whip up, customisable to your taste and uses easy to find ingredients.

What you need to make vegan Christmas gravy

• Butter

• Vegetable oil

• Onion

• Carrot

• Celery

• Bay leaves

• Garlic

• Porcini mushroom

• Vegetable stock

• Cornflour

• Cranberry sauce

• Dark soy sauce

• Red wine vinegar

Substitution and Ingredient Notes

Vegan butter: Any butter will work, my favourite is Naturli.
Onion, carrot and celery: Just your classic ‘mirepoix’. Ideally you don’t want to substitute any of these ingredients out as it creates the perfect base; sweetness from the carrots, bitterness from the celery and a umami savoury taste from the onions.
Bay leaves: I chose to use bay leaves but you could substitute for something like rosemary or thyme.
Porcini mushrooms: If you can’t get hold of dried porcini mushrooms you can use any dried variety. You can even use fresh, in a pinch. Just add them directly the pan with the onions and other veg. Make sure to pre the porcini mushrooms by soaking them first, and save that liquid!
Vegetable stock: You can use store bought or homemade, they both work for this recipe. I like to use the Kallo ones for a veggie option.
Cornflour: If you don’t have any cornflour you can substitute for plain all-purpose flour.
Cranberry sauce: I used M&S Cranberry sauce but any will do.
Dark soy sauce: Dark soy sauce is a pantry staple that adds depth of colour, but also a sweet saltiness to the gravy that increases the umami flavour.
Red wine vinegar: I love a classic red wine vinegar for my gravy as it works so perfectly with a roast, but you could sub this for balsamic or apple cider.