Vegan gravy

With port & blackcurrant jam

Vegan gravy

Vegan gravy

Makes 800ml
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 105 5%
  • Fat 2.7g 4%
  • Saturates 0.3g 2%
  • Sugars 11g 12%
  • Salt 0.2g 3%
  • Protein 4g 8%
  • Carbs 16.3g 6%
  • Fibre 2g -
Of an adult's reference intake
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Ingredients

  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 25 g dried porcini mushrooms
  • olive oil
  • 2 fresh bay leaves
  • 2 sprigs of fresh thyme
  • 2 tablespoons port
  • 2 tablespoons quality blackcurrant jam
  • 2 tablespoons plain flour
  • 2 teaspoons Marmite
  • 1 tablespoon tomato purée
  • 2 tablespoons red wine vinegar
  • 1.5 litres organic vegetable stock
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Method

1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini.

2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally.

3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised.

4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar.

5. 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.

6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour.

7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.

8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.