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5 from 5 votes
vegan mushroom sauce in a bowl with roasted carrots and cranberry sauce in the background
Vegan Mushroom Sauce with Chestnut and Cranberry
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

This indulgent sauce is the perfect festive treat. Make it the star of the show, serve over nut roast or meat, or try as a pie filling or pasta sauce. Serves two as a generous side dish or main.

Course: Dinner
Cuisine: British
Keyword: vegan side
Servings: 2
Calories: 214 kcal
  • 250 g portobello mushrooms 9oz - 3-4 big flat mushrooms
  • 1 onion
  • 1 tbsp olive oil
  • 1 tsp garlic granules
  • 1 tsp soy sauce
  • 2 heaped tsp cranberry sauce
  • 200 g pureed chestnuts 7oz - one sachet
  1. Dice the onion. Cut the mushrooms into chunks.

  2. Sautee the onions and mushrooms in the olive oil for around 10 minutes, or until the onion is soft and the mushroom has  released its juices.

  3. Add a dash of water if it becomes dry.

  4. Stir in the cranberry sauce, garlic granules and soy sauce.

  5. Add the chestnut puree and 200ml (7 floz) freshly boiled water. Bring to the boil, and simmer until the chestnut puree and cranberry sauce are dissolved.