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Vegetarian gravy (upgraded version)

Published on 30 min side


  • 1 tbsp oil
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1–2 small pre-boiled potatoes
  • 7 g dried mushrooms
  • 1/2 cup red wine
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1 tsp smoked paprika
  • 1.5 tbsp soy sauce
  • 1 cup vegetable broth
  • Shiitake mushrooms, to taste
  • 1 pinch of salt


  1. Roughly chop the garlic and onion.
  2. Slice the shiitake mushrooms, set aside.
  3. Heat up a sauté pan to medium heat. Add 1 tbsp oil followed by the onion, garlic, and pepper to taste. Sauté for about 5–6min.
  4. Add 1–2 small pre-boiled potatoes and dried mushrooms. Add the red wine, deglaze, and simmer for about 1min. Then, add the cayenne pepper, cumin, smoked paprika, soy sauce, and veggie stock. Stir and cook for 5–6min.
  5. Transfer the mixture to a blender and blend on high until completely liquified. You can adjust the thickness of the gravy to your personal preference by adding a little more veggie stock or potato.
  6. Heat up a nonstick pan to medium heat. Dry sauté the shiitake mushrooms for 4–5min. Add a pinch of salt and pepper to taste.
  7. Add a splash of oil and sauté for another couple of minutes.
  8. Heat up the gravy with the mushrooms in the sauté pan.

Adapted from this original recipe