Rich vegetarian gravy

20 December 2016

Vegetables, red wine, stock and herbs make this deliciously simple vegetarian gravy.

Preparation time

5 minutes

Cooking time

25 minutes

Serves

4



Ingredients

  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 2 cloves garlic, chopped
  • 1 stick celery, chopped
  • 5 cherry tomatoes
  • 600ml vegan vegetable stock*
  • 2 tsp cranberry sauce
  • 3 tbsp vegan red wine
  • 1 tsp dried mixed herbs
  • Salt and pepper

*Gluten-free stock is available in most supermarkets.

Method

1. Gently fry the onion in the oil in a large, deep pan for 5 minutes. 

2. Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally.

3. Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. 

4. Purée with a stick blender until smooth.

Storage

This gravy will keep for up to three days in the fridge, or it can be frozen for up to three months.

Energy: 52 kcals Protein: 1.1g Carbohydrate: 5.8g Of which sugars: 5.2g Fat: 0.9g Of which saturates: 0.1g Fibre: 1.6g Salt: 1.2g

Our thanks to The Vegetarian Society for providing this recipe.

Visit our vegetarian and vegan recipe sections for more delicious meat-free meals

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