How to Make a Delicious Vegan Gravy (mushroom & parsley style recipe)

The truth is, I don’t normally write my gravy recipes down. I tend to just wing it and make them up as I go along. However they do have similarities in the way I make them and I am often asked, so I am delighted to share an easy, special recipe with you today. Just in time for the festive season too!

Gravy requires a thickener like tapioca starch, tapioca flour or cornflour/cornstarch. To flavour it, I like to use as many whole ingredients as possible.

I’ll bring in things like onion, garlic, mushrooms, leeks and saute them very quickly to bring out their flavoursome depths. I will also often bring in garden herbs, salt or tamari and a pinch of pepper.

How to make a delicious vegan gravy?

I’ve created a super-quick video tutorial to show you exactly how to make this gravy. It’s incredibly easy when you know how, although there are a couple of important things to take note of. So please do check this out first (you can find the ingredient quantities listed below)…

Here is the written recipe…

Yield: 4 portions

Delicious Vegan Gravy (mushroom & parsley style recipe)

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
An easy and very delicious vegan gravy, using tapioca starch, mushrooms, parsley, leek and tamari.

Ingredients

  • 4 mushrooms
  • 1 small onion (or 1/2 a small leek)
  • 1 garlic clove
  • Dash of coconut oil (or olive oil)
  • 300ml spring water (1 1/4 cups)
  • 2 tablespoons of tapioca starch
  • 1/2 teaspoon onion powder
  • 2 tablespoon tamari
  • Pinch of pepper
  • Small handful parsley

Instructions

FIRST: Please check out the super-quick video above (it's just over a minute long) to see exactly how you make this.

  1. Chop mushroom, leek and garlic into small pieces and saute in a small pan for about one minute with the oil.
  2. Chop the parsley.
  3. Dissolve the tapioca starch in the water. This gravy is meant to be a medium thickness. If you want it extra thick, add a little more tapioca starch to the cold water mix. [b]It's actually important that you mix the tapioca starch in COLD water (or water at room temperature). If you try mix it directly in hot water it will go gloopy.[/b]
  4. Pour the water mix, add pepper and keep mixing the gravy with a wooden spoon on a medium heat. You need to pretty much constantly stir this, otherwise the gravy will likely go lumpy! It should only take a minute before it comes to the boil. It should have thickened by this stage. If for some reason it hasn't thickened enough, then add more tapioca starch (BUT importantly mix it first in a small amount of cold water before adding).
  5. Once it starts to bubble keep stirring for another minute.
  6. Toss in the parsley and then blend until smooth (or leave it a little rustic if you prefer).
  7. Enjoy with veggies, potatoes or my delicious and popular Seed Roast Loaf
This gravy works a treat with my SEED ROAST LOAF

Seed Roast Loaf

Pin the gravy recipe on your pinterest board for later…

delicious-vegan-gravy-pin

Enjoy!

4 Comments

  1. Melissa December 6, 2016 at 12:47 pm - Reply

    This gravy looks fabulous. I’ve made your carrot and seed roast several times and it always turns out perfectly.
    I’m going to make this mushroom gravy to go with it next time. Thank you for sharing this
    ?

  2. Jackie February 10, 2017 at 1:37 am - Reply

    What kind of mushroom would you recommend?

    • Trinity @ Trinity's Conscious Kitchen February 10, 2017 at 7:14 am - Reply

      Hi Jackie,
      Any sort of flavourful mushrooms. Here in the UK I use chestnut mushrooms (which are small portabello mushrooms). In the US they might be crimini mushrooms. Something like that anyway ­čÖé
      Trinity
      x

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