A gravy can make or break a plate of food, wouldn’t you agree? In my humble opinion this one will bring life to your meal and add that savoury umami richness we want from a good gravy. That all starts with onion, garlic and dried porcini mushrooms in my vegan gravy and then I layer it with sweet and sharp notes before allowing it to simmer down until it’s all melted together. Yum!

Malin x

 

PS. If you are after more festive dishes for your green Christmas dinner or Sunday roast I just posted these as well: perfectly crispy roast potatoes, maple roasted carrots with gremolata and shaved brussel sprouts salad with a zesty orange dressing.

Vegan Gravy

Makes 4 servings.

INGREDIENTS:

2 tbsp olive oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

10 g dried porcini mushrooms

3 bay leaves

0,5 tsp dried thyme or a couple sprigs fresh

2 tbsp soy sauce

0,5 tbsp tomato pure

1 tsp dark fruit jam or jelly, I use black currant

1 tsp balsamic vinegar

2,5 tbsp corn or arrowroot starch or all purpose flour

0,75 l water

1 tbsp vegetable stock powder

Salt and black pepper, to taste

METHOD:

Add the oil to a sauce pan and warm it over medium heat. Once warm saute the onion, garlic, dried porcini mushrooms, bay leaves and thyme for a roughly 5 minutes or until the onion has turned translucent.

Stir in the soy sauce, tomato pure, jam and balsamic vinegar until well combined and all lumps are gone. Stir in your starch or flour vigorously and then add a little water at first to stir through the mixture making sure to whisk away any lumps. Repeat this two or three times to thin the mixture out and then add the remaining water and the vegetable stock powder. Season with salt and black pepper to taste. Stir to combine and then bring to a boil as you continue stirring. Once boiling reduce to a simmer on medium low heat.

Simmer for 20 to 30 minutes to reduce the gravy to your preferred thickness and then strain it through a sieve and your left with a silky smooth flavour packed gravy. Serve hot.

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