Vegan Gravy


  • 30g of Dried Porcini Mushrooms
  • 600ml of Vegetable Stock
  • 2 Cloves of Garlic
  • Handful of Fresh Thyme
  • Handful of Fresh Rosemary
  • 1.5 Tablespoons of Sweet White Miso Paste
  • 2 Tablespoons of Flour (Plain or Gluten Free)
  • 1 Tablespoon of Tamari or Soy Sauce
  • Juice of 1 Lemon

When I was little and I could choose what was for dinner it was always roast potatoes and my mom’s lemony gravy. It’s one of the only things that I noticeably missed when transitioning to a plant based diet. Vegan gravy was something I had to crack, for Christmas and for Sunday roasts in general and I’m so happy I’ve finally nailed it. It’s got so much flavour, it’s so easy and it’s so like my mom’s. Add a splash of white wine with the lemon juice if you like.

Add the dried mushrooms to a medium saucepan with the stock. Roughly chop the garlic. Add the garlic and a few sprigs of rosemary and thyme to the saucepan. Let it simmer gently for about 20 minutes.

Stir in the miso and mix well. Then add the tamari and lemon juice. Let it simmer for about 3 minutes.

Strain through a fine sieve and then return it to the pan.

Sieve in the flour and stir until smooth.



6 Comments to Vegan Gravy

  1. J McHugh says:

    Hi Indy, will regular mushrooms do or does it have to be porcini? Many thanks ????????

  2. Claire says:

    Looks really nice! Can you freeze this? Would love to bring it to a family member’s house on Xmas day as I miss gravy!!

    • Indy Power says:

      I haven’t tried freezing this one yet so I’m not sure how the consistency would be after defrosting but i think it should work. I’d love to know how it goes if you try it!x

  3. Priestley says:

    Can this be frozen or how long will it be good for ?