Homemade gravy has to be one of my favourite things about Christmas dinner.
Over the last few years I’ve spent Christmas day at the homes of different relatives but this year I’ll be the one preparing the food so I’ve been furiously Googling different recipes to make this year extra special.
This this week vegan blogger and author Holly White shares her delicious vegan gravy recipe with us and it is something I think would be a stand out on any dinner table.
Holly’s Sage and Nut Gravy Ingredients:
• 1 leek
• 2 stalks of celery
• 2 cloves of crushed garlic
• 100g of mushrooms
• Olive oil
• 1 pint of vegan stock
• 1 tablespoon of soy or Tamari sauce
• 1 tablespoon of miso paste
• 1 sprig of rosemary
• 2 sprigs of sage
• 1 sprig of thyme
• 1 teaspoon of apple cider vinegar
• Salt and Pepper to season
• 1 tablespoon of flour (optional if you want a thicker gravy)
Method:
• Roughly chop all the vegetables and fry in a saucepan on a medium high heat stirring regularly until everything starts to caramelise. Stir in the flour and reduce the heat. Pour in the stock a little at a time stirring vigorously to combine everything. Add in the soy or tamari, miso paste and apple cider vinegar. Season with salt and pepper.
• Put a lid on the pot and leave to simmer for 20 minutes.
• Pour the gravy through a sieve using the back of a spoon to press as much of it though.
• If you want thicker gravy return to the cooker and simmer a little longer.
