Step 1

In a large skillet over a low heat, gently fry the onions and leeks in the oil, stirring occasionally, until they start to caramelise. (This should take around 30 minutes.)

Step 2

Add the roast garlic to the onions and leeks, mash it a little to break it up, and cook for another minute or so.

Step 3

Stir in the coconut aminos, and allow to evaporate.

Step 4

Turn up the heat, add the mushrooms, paprika, shiitake powder, and sugar. Cook for another 5 mins, stirring all the time.

Step 5

Add the stock.

Step 6

Mix the cornflour with the water to make a paste, and add to the skillet. Keep stirring for a couple of minutes, until the gravy has thickened and just begins to boil.

Step 7

Reduce the heat to low, cover, and simmer for around 20 minutes.

Step 8

Remove from the heat, and blend until smooth.

Step 9

Taste, and season.

Step 10

If not serving immediately, this mushroom gravy can be stored in an airtight jar in the 'fridge for a couple of weeks. It can also be frozen.