THE BEST 15 MIN VEGAN GRAVY
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.