Vegan gravy recipe
A rich and tasty vegan gravy recipe that everyone will love.
Ingredients
- 2 tbsp rapeseed oil
- 100 g large chestnut or open cap mushrooms, roughly chopped
- 200 ml red wine
- 1 medium onion, roughly chopped
- 1 medium carrot, halved lengthways and thickly sliced
- 1 celery stick, roughly chopped
- 1 tsp plain (all-purpose) flour
- 500 ml hot light vegetable stock (or water)
- 2 bay leaves
- 1 large sprig of thyme
- 1 tbsp strong coffee (espresso or similar)
- 1 tbsp tamari or soy sauce
- 1 pinch each sea salt and black pepper
- 2 tbsp rapeseed oil
- 3.5 oz large chestnut or open cap mushrooms, roughly chopped
- 7 fl oz red wine
- 1 medium onion, roughly chopped
- 1 medium carrot, halved lengthways and thickly sliced
- 1 celery stick, roughly chopped
- 1 tsp plain (all-purpose) flour
- 17.6 fl oz hot light vegetable stock (or water)
- 2 bay leaves
- 1 large sprig of thyme
- 1 tbsp strong coffee (espresso or similar)
- 1 tbsp tamari or soy sauce
- 1 pinch each sea salt and black pepper
- 2 tbsp rapeseed oil
- 3.5 oz large chestnut or open cap mushrooms, roughly chopped
- 0.8 cup red wine
- 1 medium onion, roughly chopped
- 1 medium carrot, halved lengthways and thickly sliced
- 1 celery stick, roughly chopped
- 1 tsp plain (all-purpose) flour
- 2.1 cups hot light vegetable stock (or water)
- 2 bay leaves
- 1 large sprig of thyme
- 1 tbsp strong coffee (espresso or similar)
- 1 tbsp tamari or soy sauce
- 1 pinch each sea salt and black pepper
Details
- Cuisine: British
- Recipe Type: Gravy
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Heat 1 tbsp oil in a wide, heavy pan over a high heat. Add the mushrooms and fry ‘hard’ for 7–8 minutes, without stirring to start with to develop some colour, then stir from time to time. They will release some liquid; keep cooking until this is evaporated and the mushrooms are well reduced. Loosen any bits sticking to the base of the pan with a wooden spatula from time to time. Keep going until the mushrooms are thoroughly browned and caramelised then tip them into a bowl.
- Add a splash of the wine to the pan, scraping to deglaze it, then add this liquor to the mushrooms.
- Give the pan a wipe and add the remaining 1 tbsp oil, then the onion, carrot and celery. Sizzle pretty hard until the veg are well browned.
- Add another splash of wine, giving the pan a good stir-and-scrape with a spatula.
- Now add a sprinkling of flour and cook, stirring, for a couple of minutes.
- Add the stock, remaining wine and herbs. Bring to a simmer and cook for 6–7 minutes until the veg are just tender.
- Add the coffee and tamari or soy and return the mushrooms to the pan.
- Take off the heat and discard herbs. Tip the contents of the pan into a blender. Blitz to a smooth gravy, adding a little extra stock if needed. Add salt and pepper to taste if required.
- Serve straight away or cool and chill until needed. It may separate a bit on cooling, but will come back together if you give it a whisk as you reheat it.
This recipe is from Christmas at River Cottage by Lucy Brazier with foreword, essays and seasonal recipes from Hugh Fearnley-Whittingstall. Published by Bloomsbury, priced £22. Photography by Charlotte Bland.
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