Name: Vegan Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 onion, roughly chopped; 1 carrot, roughly chopped; 1 leek, roughly chopped; 1 celery stalk, roughly chopped; 3 cloves garlic, roughly chopped; 200 g mushrooms, roughly chopped; 2 tbsp oil; 1 tbsp all-purpose flour; 1 tbsp tomato puree; 100 ml red wine; 2 tbsp soy sauce; 1 tbsp balsamic vinegar; 1 tsp fresh thyme; 1 tsp fresh sage; 200 ml vegetable stock; 1 brewed coffee; 1 tsp Marmite

Method

10 steps

Roughly chop onions, carrots, leek, celery, garlic, and mushrooms.
Heat oil in a large saucepan and cook the chopped vegetables until they release flavors and turn golden, about 10-15 minutes.
Add all-purpose flour and tomato puree to the vegetables and cook for a few minutes.
Deglaze the pan with red wine, scraping up any bits stuck to the bottom.
Add soy sauce, balsamic vinegar, fresh thyme, and sage to the pan.
Pour in brewed coffee, Marmite, and vegetable stock, then mix well.
Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until thickened.
Pass the gravy through a sieve into another saucepan.
Check seasoning and adjust with salt and pepper as needed.
Serve hot with your roast dinner.

Print recipe