Vegan gravy
What's Thanksgiving dinner without a little gravy? This version is completely vegan.
YIELDS
4
Ingredients
- 2 onions
- 2 carrots
- 2 sticks celery
- 25 g dried porcini mushrooms
- Olive oil
- 2 fresh bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons port wine
- 2 tablespoons blackcurrant jam
- 2 tablespoons flour
- 2 teaspoons marmite
- 1 tablespoons tomato puree
- 2 tablespoons red wine vinegar
- 1 1/2 litres vegetale stock
Directions
- Peel the onions, wash the carrots, then roughly chop with the celery and porcini.
Place in a large pan on medium heat with a splash of oil and all the herbs. Fry for 25 minutes or until turning golden, stirring occasionally. - Add the port and jam, and cook for five minutes until sticky and caramelized. Stir in the flour, then the Marmite, tomato purée and red wine vinegar.
- Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes or until thickened and reduced to the consistency of your liking.
- Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour.
- Taste and season to perfection, cool to room temperature, pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.
- On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then heat through in a pan ready to serve. Enjoy!
