Jamie Oliver's Vegan Christmas Gravy
Achieving big flavour by slowly frying veg with dried porcini for added depth, we’re drawing on our favourite storecupboard condiments and port here to ensure we deliver an epic gravy for our veggie and vegan friends.
|2||sticks of celery|
|25g||dried porcini mushrooms|
|2||fresh bay leaves|
|2||sprigs of fresh thyme|
|2 tsp||quality blackcurrant jam|
|2 tbsp||plain flour|
|2 tbsp||tomato purée|
|2 tbsp||red wine vinegar|
|1.5 l||veg stock|
Peel the onions, wash the carrots, then roughly chop with the celery and porcini, and place in a large pan on a medium heat with 1 tablespoon of oil, the bay and thyme. Fry for around 25 minutes, or until turning golden, stirring occasionally.
Add the port and jam to the pan and, once reduced, stir in the flour, followed by the Marmite, tomato purée and vinegar. Pour in the stock, bring to the boil, then reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking.
Pass the gravy through a coarse sieve into another pan, pushing all the goodness through with the back of a spoon. Taste and season to perfection, then serve right away or keep warm over the lowest heat until needed.
CALORIES 105kcal FAT 2.7g SAT FAT 0.3g PROTEIN 4g CARBS16.3g SUGARS 11g SALT 0.2g FIBRE 2g