Ultimate vegetarian gravy
Building up layers of flavour and savoury richness in a meat-free gravy takes time but is always worth it. Your vegetarian guests will love you (and ask for the recipe).
- Prepare5 mins
- Cook1 hr 10 mins
- Total time1 hr 15 mins
- 5 tbsp vegetable or sunflower oil
- 1 onion (unpeeled), roughly chopped
- 1 celery stalk, roughly chopped
- 1 large carrot, roughly chopped
- ½ tsp caster sugar
- 10g dried porcini mushrooms
- 4 tbsp plain flour
- 150ml vermouth (or white wine)
- 1½ L vegetable stock
- 1 bulb/s garlic, halved horizontally
- 1 bay leaf
- 3 sprig/s thyme
- 1 tbsp white miso
- 15 peppercorns
- ½ tsp Marmite
- 1 tbsp blackcurrant conserve
Pour 2 tbsp oil into a large saucepan and set over a medium-high heat. Add the onion, celery, carrot and sugar; fry, stirring, for 10 minutes until very golden and starting to soften. Stir in the mushrooms and fry for a further 3 minutes until softened, then add the remaining 3 tbsp oil and the flour. Stir until the oil and flour form a smooth paste around the vegetables, then leave to cook for 2 minutes.
Add the vermouth (or white wine) to the pan, scraping the base of the pan with a wooden spoon, then add the rest of the ingredients except the blackcurrant conserve. Bring to the boil, then lower the heat and simmer the gravy for 40 minutes. Stir the conserve into the pan, cook for 2 minutes, then carefully strain through a fine sieve into a saucepan. Season and keep warm until you are ready to serve. If you would like the gravy to be thicker, simmer for a further 5 minutes, or until thickened to your liking.
Typical values per serving when made using specific products in recipe