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.
Suitable for vegans and vegetarians
- 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
- 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.
- 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.
- Add the flour and chestnut purée and stir until the mushrooms are evenly coated. Pour in the stock, stir, and bring to the boil.
- 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.
- 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.
- 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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