Homemade Vegan Gravy
This is the gravy recipe that converted ALL of my family to plant-based gravy. No meat juices in sight, this is 100% vegan, and 100% delicious. Hands up, I did steal it from my partner, but then I tweaked it a little, refined elements, and here's the finished article! Enjoy x
Ingredients
- 50 grams Vegan Butter
- 1 Brown Onion (chopped)
- 200 grams Carrots (chopped)
- 200 grams Celery (chopped)
- 100 grams Mushrooms (chopped)
- 3 sprigs Thyme (whole) feel free to add more if you like the flavour!
- 3 sprigs Rosemary (whole) feel free to add more if you like the flavour!
- 2 Bay Leaves
- 3 tbsp Plain Flour
- 1.5 tbsp Raspberry Jam or Cranberry Sauce
- 1 litre Vegetable Stock
- 2 tbsp Soy Sauce
- 1 tbsp Coffee While making your gravy, enjoy a nice cup of coffee (and throw 1 splash / tbsp into the pan)
- 1/2 tsp Marmite
- 100 ml Red Wine
- 1 tbsp Balsamic Vinegar
- 1 tbsp Tomato Puree
- 2 tbsp Sugar
- Pinch Salt & Pepper
Instructions
- In a large pan, over a medium heat, sauté the butter, onion, carrots, celery, mushrooms, rosemary, thyme, and bay leaves. Stir regularly for approximately 10 minutes
- After 10 minutes, mix in 3 tbsp plain flour and cook for 1 minute.
- Add the vegetable stock, marmite, soy sauce, coffee, red wine, balsamic vinegar, tomato puree, sugar, salt and pepper, raspberry jam (or cranberry sauce) and let simmer for 35-40 minutes
- Strain through a sieve - and it’s ready to be served!
- Will keep in a container in the fridge for 4-5 days.