Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Tesco x BOSH!: Perfect Gravy

Tesco x BOSH!: Perfect Gravy
Tesco x BOSH!: Perfect Gravy

We don’t want to oversell it (but we’re gonna) but 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.

Ingredients
Method

Ingredients

  • 1 red onion
  • 1 small carrot
  • 1 celery stick
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 350ml red wine
  • 1 litre vegetable stock
  • 3 tbsp cornflour
  • 6 tbsp room-temperature water 1 tbsp tomato purée
  • 1 tsp yeast extract (e.g. Marmite) 1 tsp English mustard
  • 1 tsp dark brown sugar
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper

Equipment

  • Deep frying pan with a lid
  • Sieve
  • Garlic crusher
  • A small glass
  • Jug

Method

  1. 1.

    Peel and finely dice the red onion, carrot and celery, keeping them separate on the chopping board

  2. 2.

    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.

  3. 3.

    Crush the garlic cloves into the pan and stir everything together. Cook for 2 minutes until you’ve released the aroma of the garlic.

  4. 4.

    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. Pour in the red wine and cook until most of the liquid has evaporated.

  5. 5.

    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.

  6. 6.

    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

  7. 7.

    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.

  8. 8.

    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.

  9. 9.

    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.