Vegan Gravy

Vegan Gravy

A flavoursome, creamy gravy. Perfect for drizzling over roasties, vegan sausages or pretty much anything!


Cooks in Minutes


  • 5 tbsp. olive oil
  • 1 brown onion peeled and diced
  • 1 celery sticks washed and diced
  • 25g dried porcini mushrooms
  • 1/2 tbsp. dried thyme or 1 sprig of thyme (leave only)
  • 1 tbsp. tomato paste
  • 2 tbsp. vegan Worchester sauce (Biona do this)
  • 1-pint veggie stock
  • 1 tbsp. red wine vinegar or balsamic vinegar (Ballyhoura farms do a nice one)
  • 2 tbsp. plain flour


  1. In a saucepan add the olive oil, onion, dried mushrooms, and celery.
  2. Cook on a low to medium temperature stirring and cooking until the onions are soft, tender, and lightly crisped (approx. 6 minutes).
  3. Add the thyme, tomato paste and cook for a minute.
  4. Pour in the Worchester sauce, red wine vinegar (or balsamic), and stock.
  5. Bring the pot to boil, then lower to a steady simmer for 5 minutes.
  6. Spoon in the plain flour and stir until the flour is dissolved, the stock will begin to thicken.
  7. Blend until silky smooth. The gravy will be thick and creamy.