Vegan mushroom and thyme gravy

Name: Vegan mushroom and thyme gravy
Total time: 30 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 250g brown mushrooms, finely chopped; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tsp fresh thyme leaves; 2 tbsp tamari (gluten free); 1 tbsp tomato purée; 500ml vegan gluten free vegetable stock, hot; 2 tbsp cornflour; 3 tbsp water

A deep, savoury gravy with browned mushrooms and thyme, good on every plate at the table.

Time30 min
LevelEasy
Costabout £1.18 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1 tbspolive oil
250 gbrown mushroomsfinely chopped
1onionfinely chopped
2garlic clovescrushed
1 tspfresh thyme leaves
2 tbsptamari (gluten free)
1 tbsptomato purée
500 mlvegan gluten free vegetable stockhot
2 tbspcornflour
3 tbspwater

Method

1
Heat the oil in a pan over a medium high heat. Fry the mushrooms for 8 minutes, until deep brown and dry.
8 min
2
Add the onion and cook for 5 minutes until soft. Stir in the garlic, thyme, tamari and tomato purée and cook for 1 minute.
5 min
3
Pour in the stock and bring to the boil. Simmer for 10 minutes.
10 min
4
Mix the cornflour with the water until smooth. Stir it into the gravy and simmer for 2 minutes, until glossy and thick.
2 min
5
For a smooth gravy, blitz with a stick blender. Season with black pepper and keep warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.