A gravy can make or break a plate of food, wouldn’t you agree? In my humble opinion this one will bring life to your meal and add that savoury umami richness we want from a good gravy. That all starts with onion, garlic and dried porcini mushrooms in my vegan gravy and then I layer it with sweet and sharp notes before allowing it to simmer down until it’s all melted together. Yum!

Malin x


PS. If you are after more festive dishes for your green Christmas dinner or Sunday roast I just posted these as well: perfectly crispy roast potatoes, maple roasted carrots with gremolata and shaved brussel sprouts salad with a zesty orange dressing.

Vegan Gravy

Makes 4 servings.


2 tbsp olive oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

10 g dried porcini mushrooms

3 bay leaves

0,5 tsp dried thyme or a couple sprigs fresh

2 tbsp soy sauce

0,5 tbsp tomato pure

1 tsp dark fruit jam or jelly, I use black currant

1 tsp balsamic vinegar

2,5 tbsp corn or arrowroot starch or all purpose flour

0,75 l water

1 tbsp vegetable stock powder

Salt and black pepper, to taste