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Thyme and mushroom gravy recipe

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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
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
53kcal 3%
Fat
2g 3%
Saturates
0g 2%
Sugars
3g 3%
Salt
1.3g 22%

of the reference intake
Carbohydrate 7g Protein 1.6g Fibre 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.

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.

See more Vegan recipes