Is it even a roast dinner without the perfect gravy? It can make or break the best of roasts, so here’s a pucker gravy just in time for Christmas!

This gravy tastes like the real thang, dare I say, better! Rich flavoursome and ‘meaty’ gooood

Adding a mix of miso, tamari, red wine and dried porcini mushrooms really gives it a umami punch that normal meat gravy has, and meat eaters wouldn’t be able to tell it’s vegan! so for those spending xmas with non vegans here’s a gravy that all can enjoy!

THE BEST 15 MIN VEGAN GRAVY

Total Time15 minutes
Course: Main Course, Side Dish
Keyword: christmas, easy, quick, roast dinner, sauce, winter
Servings: 2

Ingredients

  • 200 ml vegan red wine
  • 1 veg stock cube, I used Kallo umami
  • 1 onion, diced
  • 2 smashed garlic cloves
  • 2 sprigs fresh thyme
  • 2 springs fresh rosemary
  • 1/2 cup dried porcini mushrooms
  • 1 tbsp tamari soy
  • 2 tbsp brown miso
  • 1 tsp tomato puree
  • 1/2 tsp maple syrup
  • 1 tbsp arrowroot
  • Himalayan salt and pepper to taste

Instructions

  • In a medium saucepan, fry onion, garlic and herbs in 1 tbsp of oil for 5 mins.
  • Bung in tomato puree and cook for a further minute.
  • Deglaze the pan with red wine. Dissolve the stock cube in 300mls of boiling water and add to the saucepan along with rest of the ingredients (apart from arrowroot)
  • Boil and reduce for 5-10 mins until your left with 400mls of gravy (if you have under 400mls top up with water)
  • Sieve the gravy and pour back into the saucepan. Discarding all the bits.
  • Bring the gravy to a simmer. Mix 2 tbsp of water with arrowroot and slowly add to the gravy, stirring constantly until you've reached a nice consistency.
  • Season to taste with salt and pepper.

Notes

Gravy keeps in the fridge for up to 3 days or can be frozen.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the_nil_by_mouth_foodie #thenilbymouthfoodie if you give it ago so I can see and repost your creations!