Perfect Gravy
We don't want to oversell it (but we're gonna) this is the best damn plant-based gravy you will ever taste. Tesco's Vegmas Supper Club wanted us to whip up a homemade gravy to contend with the traditional recipes and - dare we say it - we delivered. Taste it and see for yourself. We think this could be, the best vegan gravy recipe...in the whole world. You better make it and let us know what you think.
Serves
Ingredients
For the recipe
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>3 tbsp cornflour<item-todo-done><item-todo-done>6 tbsp room temperature water<item-todo-done><item-todo-done>1 tsp yeast extract - e.g. marmite<item-todo-done><item-todo-done>1 tsp dark brown sugar<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 small carrot<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 sprig of rosemary<item-todo-done><item-todo-done>2 sprig of thyme<item-todo-done><item-todo-done>350ml red wine<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp English mustard<item-todo-done>
Before you start
Deep frying pan with a lid | Sieve | Garlic crusher | A small glass | Jug
Prep and cook the veggies
- Peel and finely dice the red onion, carrot and celery, keeping them separate on the chopping board
- Heat up your pan on a medium heat. Pour the olive oil into the hot pan
- Add the diced onion and cook for 2 minutes
- Crush the garlic cloves into the pan and stir everything together
- Cook for 2 minutes until you’ve released the aroma of the garlic
- Add the diced carrot, celery and the rosemary and thyme sprigs
- Stir everything together on the heat for about 7 minutes, until the vegetables are well softened
Add the red wine and stock
- Pour in the red wine and cook until most of the liquid has evaporated
- Pour the vegetable stock into the pan
- Turn up the heat so that it’s bubbling nicely, then reduce to a gentle simmer, put the lid on and cook for 10 minutes
Strain the gravy
- Take the pan off the heat and strain the liquid into a bowl through a sieve so that you’re left with a clear stock
- Pour it back into the pan and put it back on the heat
Thicken the gravy
- Put the cornflour into a small glass
- Add the water and mix together with a fork, stirring really well to ensure there are no lumps
- Add the cornflour mixture to the pan and whisk continuously while the gravy bubbles away for 5 minutes, until you have a nice thick consistency
Add the final flavours and serve
- Add the tomato purée, yeast extract, mustard, sugar, salt and pepper and stir until well mixed
- Thin the gravy to your desired consistency with some boiling water
- Pour the gravy into a jug ready to serve