Although this vegetarian and vegan gravy is great with roast butternut or potatoes, it's equally delicious served with roast chicken, turkey or beef
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | Makes 1L |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 188 |
| Fat | 18.4g |
| Saturates | 3.9g |
| Protein | 1.9g |
| Carbs | 8.7g |
| Sugars | 1.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
In a large pan, heat the oil over a medium-high heat. Fine chop the onion and mushrooms. Add the chopped onions and mushrooms to the saucepan and cook, stirring until well browned – for 8-10 minutes.
2
Sprinkle the flour and cook, stirring, until golden brown – for 3-5 minutes.
3
Slowly whisk in the vegetable stock (preferably homemade), a little at a time, until a smooth sauce forms.
4
Simmer for 2-3 minutes until thickened.
5
Season with the soya sauce and pepper.
6
Serve immediately.
