Ingredients:
- Mushrooms (200g)
- 2 medium carrots
- One large onion
- 3 cloves of garlic
- 2 tbsp corn flour
- red wine (or balsamic vinegar)
- 1 tsp mustard
- 2 tbsp tomato puree
- 2 tbsp tamari
- 1 tbsp olive oil
- A little sweetener
- A bay leaf
- 1/2 tsp thyme
How to Make Gluten Free Vegan Gray
To make the vegan gravy, first you heat the oil on a pan and add the mushrooms, onions, carrots and garlic. Cook for around 5 to 7 minutes, until the onions start to caramalise.
Sprinkle the cornflour over the pan and stir in.
You then de-glaze the pan with some red wine or balsamic vinegar and add the tomato puree.
Then add the tamari, mustard, water, bay leaf and herbs.
Bring to a gentle simmer and cook for another 10 minutes to allow the flavours to infuse and the sauce to thicken.
Then pour the mixture through a sieve for a smooth delicious gravy, pushing the veg against the inside of the sieve with a wooden spoon to extract as much as the gravy as possible.
Vegan Gravy Variations
The method above makes a smooth gravy sauce. You can also leave out the part where you strain the gravy through the sieve and simply serve as a more rustic gravy including the chopped vegetables.
Another way of preparing the gravy is to add to a blender and blitz or blitz with a hand blender. With this method you will have a thicker sauce maintains all of the veggies.
To thicken the gravy you can use arrowroot powder in place of cornstarch. For a non gluten free version, you can also simply use flour.
This gravy is sweetened with a little agave syrup, however you can also use maple syrup or even a little table sugar.
The Best Gluten Free Vegan Gravy
Ingredients
- 1 onion large (peeled. and chopped)
- 2 carrots (peeled and chopped)
- 150 g mushrooms (peeled and chopped)
- 2 garlic cloves (peeled and chopped)
- 2 tbsp cornflour
- 2 tbsp tamari
- 2 tbsp tomato puree
- 1 tsp mustard
- 4 tbsp balsamic vinegar (or red wine)
- 2 tbsp olive oil
- 500 ml water (2 cups)
- 1 tsp agave syrup (or other sweetener)
Instructions
- Add the oil to a pan along with the onions, garlic, carrots and mushrooms
- Cook on a medium/high heat for around 5 to 7 minutes until the onions soften and the mushrooms start to reduce in size
- Sprinkle over the cornflour and give the veg a stir to mix in the cornflour evenly
- Deglaze the pot with the balsamic vinegar (or red wine)
- Add the tomato puree, tamari, sweetener and mustard to the pan along with 500ml (2 cups) of boiling water
- Bring the gravy to a boil and then turn down to a gentle simmer for around 12 minutes to allow the sauce to thicken and all of the flavours to infuse
- Serve the gravy according to your preference. You can either strain the gravy and serve as a smooth gravy sauce, serve the gravy as it is as a rustic gravy or blend into a thick sauce
