Ingredients
11 total- 900 ml of vegetable stock
- 60 g of dried porcini mushrooms
- 2 tsp of olive oil
- 2 onions, halved, thinly sliced
- 35 g of nutritional yeast
- 45 ml of soy sauce
- 1 tbsp of dijon mustard
- 1 tbsp of red wine vinegar
- 2 thyme sprigs, leaves only
- 50 g of plain flour, mixed with water to form a smooth slurry
- 2 tsp of vegan butter
Method
6 stepsStep 1
Heat the stock in a pan until simmering, then add the porcini, put the lid on and remove from the heat. Leave the mushrooms to soak for 15 mins.
Step 2
Meanwhile, heat the oil in a pan, add the onions and cook over a medium heat for 15-20 mins or until soft, sticky and caramelised.
Step 3
Remove the mushrooms from the stock and reserve for another recipe, then bring the stock back up to a simmer over medium heat.
Step 4
Add the nutritional yeast, soy sauce, mustard, vinegar, thyme and flour slurry to the pan and simmer, whisking continuously, for 5-10 mins or until the gravy is thick and smooth.
Step 5
Stir in the caramelised onions and the vegan butter.
Step 6
Season to taste with salt and coarse ground black pepper and keep warm until you’re ready to serve.