Vegan gravy for Christmas dinner
This is the most delicious vegan gravy, in fact gravy, I have ever eaten. You must try it!
Servings Prep Time
800ml 10minutes
Cook Time
40minutes
Servings Prep Time
800ml 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Peel the onions, then roughly chop along with the carrots, celery and porcini.
  2. Place in a large pan over a medium heat with a splash of oil and the herbs. Fry for around 25 minutes, or until turning golden, stirring occasionally.
  3. Add the wine and cranberry sauce, and continue to cook for a further 5 minutes, or until sticky and caramelised.
  4. Stir in the flour, then add the Marmite, tomato purée and vinegar.
  5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced.
  6. Pass it through a sieve into another large pan, using a spoon to squeeze out all those lovely flavours.
  7. Freeze using Foodsaver Vacuum Sealer