• STEP 1

    Heat the oven to 220C/200C fan/gas 7. Tip the portobello mushrooms, onions, carrots, celery and garlic into a roasting tin, toss in the sunflower oil, then spread out into a single layer. Roast for 40 mins, undisturbed – the veg should be very slightly charred.

  • STEP 2

    Drizzle over the agave, vinegar, tomato purée, soy and 2 tbsp water. Toss together until completely coated, then return to the oven for 5 mins until sticky and caramelised. Stir in the flour and dried mushrooms, and return to the oven for a final 10 mins.

  • STEP 3

    If the tin is flameproof, put on the hob over a low heat, stir in the port and cook until you have a thick paste mixed in with all the ingredients. Pour over two-thirds of the stock, add the herbs, bring to a boil and cook for 10 mins. If the tin isn’t flameproof, drizzle over the port, stir to loosen all the burnt bits, then tip everything into a pan and continue with the stock and herbs.

  • STEP 4

    Turn off the heat and mash everything with a potato masher to extract as much flavour as possible. Carefully pass the contents through a sieve set over another saucepan, pushing down to release all the liquid. Add the rest of the stock and simmer until the gravy is thickened and rich. Leave to cool. To serve, simply reheat. Will keep, chilled and covered for up to three days or frozen for up to two months.

How do I get smooth gravy?

Passing your gravy through a fine sieve in the final step of our recipe will ensure your gravy is lump-free. Simmering will also ensure it reaches the desired thickness to give you a rich, smooth gravy once it has been passed through the sieve.

How long will this gravy keep in the fridge?

You can make our recipe up to three days in advance – keep chilled and reheat to serve. It’s also freezable and can be stored in the freezer for up to two months.

Top tips for making vegan gravy:

  • Using both portobello and dried mushrooms will add extra depth to your gravy and give you a rich flavour.
  • Charring the veg slightly and caramelising in step 2 will also deepen the flavour of the gravy.
  • Make a batch of this gravy to have in the freezer, ready for weeknight dinners or a family Sunday roast.

Can I replace the port with something non-alcoholic?

The port adds a depth and richness that really enhances the gravy, but you can replace it with red grape juice. As red grape juice is much sweeter than port, reduce the amount of agave syrup to 1 tbsp.

What can I do with leftovers?

Use any leftover gravy to add extra flavour to a vegan (or non-vegan) cottage pie, bolognese or stew. You can freeze any leftover gravy in an ice cube tray, then transfer the cubes to a freezer bag; this way you can just take out what you need.

What can I serve this with?

For an impressive vegan roast dinner, choose from our easy vegan wellington or vegan nut roast and some vegan stuffing, lemon, garlic & bay roast potatoes or thyme roasted vegetables on the side.

More vegan gravy recipes:

Our vegan mushroom gravy uses mushrooms and miso paste for a deep, rich flavour and can also be made ahead and frozen.

Recipe from Homemade Christmas, December 2020

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.4 ratings