Ultimate Vegan Gravy

Chef Harriet Mansell’s “Ultimate Vegan Gravy” is a masterclass in plant‑based flavor, turning humble vegetables into a rich, umami‑laden sauce that rivals its meaty counterparts. Whether you’re a beginner or an intermediate cook, this recipe will teach you how to harness roasting, caramelisation, and a handful of secret ingredients to create a sauce that’s both comforting and sophisticated.

Introduction

When we think of gravy, the mind often jumps to a savory, meat‑based sauce that drizzles over roasted chicken, turkey, or beef. But what if you could achieve the same depth of flavor, the silky mouthfeel, and the comforting warmth without any animal products? Ultimate Vegan Gravy delivers exactly that. The recipe is built around a combination of roasted alliums, smoked oils, miso, mushrooms, and, most intriguingly, fresh yeast. The yeast acts like a natural umami booster, adding a depth that even seasoned chefs find hard to match.

The dish is easy to prepare, yet it rewards patience and attention to detail. With a hands‑on time of 30 minutes, oven time of 40 minutes, and a simmering period of an hour, the final result is a sauce that’s both hearty and elegant. It serves 6 people, making it perfect for family dinners, potlucks, or a cozy night in.

Meal Profile

The gravy is a versatile component. It can be poured over mashed potatoes, poured into a bowl of creamy polenta, or even used as a sauce for roasted root vegetables or a plant‑based roast. Its robust flavor profile makes it a standout even when paired with simple ingredients.

Ingredient Highlight

Below is a detailed list of the ingredients needed for Ultimate Vegan Gravy. Each component plays a crucial role in building layers of flavor and texture.

• 16 shallots – Provide a sweet, mellow base once caramelised.
• 2 leeks, cleaned – Add earthiness and depth when roasted.
• 2 garlic bulbs, cloves separated and peeled – Contribute pungency and aroma.
• Rapeseed oil – Used for frying and drizzling; its mild flavour allows other ingredients to shine.
• 250 g fresh yeast (see Know How) – The star of the show; when roasted it develops a meaty, umami richness.
• 2 tbsp smoked rapeseed oil (see tips) – Infuses a subtle smokiness that mimics roasted meat.
• 250 g white mushrooms, sliced – Supply umami and texture.
• 1 tsp white miso paste – Adds fermented depth; ensure it’s gluten‑free if needed.
• Pinch mixed spice – A subtle warmth that balances sweetness.
• Splash ruby port – Introduces a fruity sweetness and complexity.
• Splash cider brandy (optional) – Adds a slight sharpness and aromatic lift.
• 1 tbsp balsamic vinegar – Balances sweetness and acidity.
• 4 celery sticks, roughly chopped – Provide a crisp, herbal note.
• Handful dried mushrooms, roughly chopped – Intensify mushroom flavor.
• ½ bunch thyme – Offers herbal aroma and depth.
• ½ bunch chives – Adds freshness and mild oniony flavor.
• Handful chervil or parsley – Brightens the gravy with a fresh finish.
• Pinch freshly grated nutmeg – Adds a warm, nutty undertone.
• 1 tbsp cornflour, mixed with 1 tbsp water (optional) – Thickens the gravy to a silky consistency.

Tips for Ingredient Preparation

• Fresh yeast: If you’re new to using fresh yeast in savory dishes, crumble it gently into a tray to ensure even roasting.
• Miso paste: A small amount goes a long way; taste before adding more.
• Smoked oil: Use a light hand—too much can overpower the sauce.

Step‑by‑Step Instructions

The method for Ultimate Vegan Gravy is a blend of roasting, frying, and slow simmering. Each step builds on the last, creating layers of flavor that culminate in a velvety sauce.

1. Pre‑heat the Oven
   Heat the oven to 180 °C (fan) / gas 4. Divide the shallots, leeks, and garlic into two even piles. Roughly chop one pile and finely slice the other. Add the roughly chopped vegetables onto a baking tray, drizzle with rapeseed oil, and season with salt. Roast for 40 minutes until a deep golden brown.

2. Roast the Fresh Yeast
   Line a separate large baking tray with baking paper, then crumble the fresh yeast into it, drizzling over half the smoked rapeseed oil. Roast in the oven for 30–40 minutes, stirring occasionally. The yeast will initially melt but will then begin to brown and form a crust, resembling crispy chicken skin.

3. Sauté the Caramelised Veggies
   While the veggies and yeast roast, add a generous drizzle of oil to a large saucepan over medium heat. Once hot, add the finely sliced vegetables and cook for 15–20 minutes, stirring occasionally, until golden and caramelised. Add half the mushrooms and continue cooking until they release their liquid and begin to colour.

4. Combine and Simmer
   Once the mushrooms and sliced veg are cooked, transfer the roasted vegetables to the saucepan with the fried veg. Pour in just enough water to cover, then add the miso, mixed spice, port, cider brandy (if using), balsamic vinegar, and the remaining smoked rapeseed oil. Bring to a simmer with the lid on, then add the roasted yeast, which will thicken the liquid and give it a creamy appearance. Simmer (covered) for 30 minutes to extract maximum flavour.

5. Add Remaining Vegetables
   Add the remaining mushrooms, half the celery, the dried mushrooms, and half the thyme sprigs. Cover and continue to simmer for another 20–30 minutes.

6. Finish and Strain
   Add the remaining celery and thyme along with the chives, chervil (or parsley), and nutmeg, then remove from the heat. Stir the gravy, season to taste with salt and pepper. Strain through a fine sieve, pressing the solids to extract as much liquid and flavour as possible. Transfer to a gravy jug if serving immediately, or to a lidded container to cool, then refrigerate or freeze. If you prefer a thicker gravy, whisk in the slaked cornflour while the strained gravy is still hot.

Serving Suggestions & Variations

Classic Pairings

Variation Ideas

1. Add a Splash of Tomato Paste – For a slightly tangy twist, stir in a teaspoon of tomato paste during step 4. This adds a subtle sweetness and a richer colour.
2. Use Coconut Milk – Replace part of the water with coconut milk for a subtle coconut undertone that pairs well with tropical spices.
3. Spice It Up – Add a pinch of cayenne pepper or a small amount of fresh chilli during step 3 for a spicy kick.
4. Herb Swap – Swap thyme for rosemary or sage for a different aromatic profile.
5. Vegan Cheese Crust – Sprinkle a handful of nutritional yeast on top before serving to mimic a cheesy crust.

Leftover Ideas

• Sauce for Stir‑Fry – Use the gravy as a base for a quick stir‑fry with tofu, broccoli, and bell peppers.
• Soup Base – Dilute with vegetable stock to create a rich, umami‑laden soup.
• Baked Mac & Cheese – Mix with cooked pasta and a plant‑based cheese sauce for a decadent vegan mac.

Conclusion

Ultimate Vegan Gravy is more than just a sauce; it’s a culinary revelation that showcases the power of plant‑based ingredients to deliver depth, texture, and satisfaction. By roasting vegetables, caramelising them, and incorporating fresh yeast, miso, and a handful of spices, this recipe transforms simple pantry staples into a sauce that rivals any meat‑based gravy.

Whether you’re looking to impress guests with a sophisticated vegan dish, or simply want to add a new staple to your cooking repertoire, this recipe will become a go‑to. Its balanced flavors, approachable techniques, and versatility make it perfect for beginners and seasoned cooks alike.

So pull out your oven, gather the ingredients, and let the aroma of roasted alliums and mushroom‑rich umami fill your kitchen. The result? A luscious, comforting gravy that will have everyone asking, “What’s the secret?”—and you’ll be ready to reveal the power of fresh yeast and smoked oil. Happy cooking!

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