Vegan Mushroom Gravy

This gravy has become a dinner staple for me as of late. It’s perfect served over roast vegetables and a vegan schnitzel or sausages. It also makes a fantastic stroganoff-style pasta sauce!


  • 250g white button mushrooms
  • 1tbsp vegan butter
  • 1tbsp minced garlic
  • 1.5 cups vegan beef stock
  • 1tbsp tahini
  • 1tsp cornstarch
  • 5tbsp nutritional yeast
  • A good pinch of salt and pepper
  • 1tsp dried chilli flakes
  • 1tsp dried Italian herbs


  1. Slice mushrooms finely and place aside.
  2. In a medium sized saucepan, melt the butter and then fry off garlic until fragrant.
  3. Add the sliced mushrooms and fry for roughly 5 minutes
  4. While the mushrooms are cooking, combine the cornstarch with 1 – 2tbsp water and stir until well combined. (If you put the cornstarch straight into the pot, it’ll clump up and not taste very nice at all!)
  5. Add all remaining ingredients (including the cornstarch) into the pot, stir and then bring to a boil.
  6. Simmer for another 10 – 15 minutes uncovered, or until the gravy has thickened.

You may also like to add sliced white onion when frying off the mushrooms to make it a mushroom onion gravy. Mr E. likes that one!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s