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Chestnut and mushroom gravy

Chestnut and mushroom gravy

This chestnut and mushroom gravy is a fantastic vegan alternative to the traditional Christmas gravy. Flavoured with fresh thyme and paprika, it’s a hearty and delicious accompaniment to roast potatoes, a nut roast and a bowlful of sprouts! For a seamless Christmas Day, make ahead and freeze for one month, or store in the fridge for up to 3 days.

By @SpoonfulofHappy

  • Serves 6

  • 40 Minutes

  • 1 pan

  • Beginner

Suitable for vegans and vegetarians

Chestnut Purée


  • 1 tbsp olive oil
  • 1 small white onion, finely diced
  • 1 garlic clove, crushed
  • 1 tsp paprika
  • ½ tsp onion powder
  • Handful of fresh thyme
  • 1 tbsp flour
  • 250g chestnut mushrooms, chopped small
  • 1 x 200g Merchant Gourmet Chestnut Puree
  • 500-750ml vegetable stock
  • 1 tbsp soy sauce
  • Salt and pepper


  1. Heat the oil in a large pan and once hot, add the onion. Cook over a medium heat for 3-4 minutes or until the onion starts to soften. Add the garlic, paprika, onion powder and thyme and cook for a few minutes more.
  2. Add the mushrooms and stir to coat in the spices. Cook for 5-10 minutes until the mushrooms have released all their liquid and have started to dry.
  3. Add the flour and chestnut purée and stir until the mushrooms are evenly coated. Pour in the stock, stir, and bring to the boil.
  4. Once bubbling, reduce to a simmer and cook for 10-15 minutes, or until the gravy has thickened. Use a wooden spoon to scoop out any thyme sprigs.
  5. Blitz the gravy with a stick blender until smooth, then add the soy sauce and a pinch of salt and pepper. Stir and simmer for a further 3 minutes.
  6. Pour into a jug and serve immediately, or keep in the fridge for up to 3 days. This can be made ahead and reheated on Christmas Day.

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