Vegan Gravy

(Serves: 8)

50g vegan butter or margarine
2 shallots, very finely chopped
3 garlic cloves, finely sliced
1 medium carrot, very thinly sliced
400ml (7floz) gluten free dark vegetable stock
a handful of pieces of dried porcini mushrooms
20ml tamari or soy sauce
1 tsp soft brown sugar
100ml (2floz) vegan red wine
a small piece of red chilli, chopped to a fine speck
1-2 tsp arrowroot, dissolved in cold water
a few chives, very finely snipped
freshly ground black pepper

Suitable for:
  • Vegan
  • Gluten free
  • Dairy free
Allergens:
  • Soya
  • Celery
  • Sulphur Dioxide/Sulphites
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(90g)
Energy 274 kj
66 kcal		 247 kj
59 kcal
Fat 4.7g 4.2g
of which Saturate 1.5g 1.4g
Carbohydrate 4.6g 4.1g
of which Sugars 1.5g 1.4g
Fibre 1.0g 0.9g
Protein 1.3g 1.2g
Salt 1.5g 1.4g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Soak the porcini mushrooms in the vegetable stock for about 20 minutes.
  • Melt the butter in a large frying pan, making sure it does not brown.
  • Add the shallot, garlic and carrot and cook for a few minutes until softened, stirring steadily with a wooden spoon.
  • Add the stock and mushrooms and continue to stir quite vigorously. Then add the red wine and tamari or soy sauce.
  • Stir through the chilli, black pepper and chives. Add just a pinch of sugar, this brings out the chilli and pepper flavours nicely.
  • Taste for seasoning, then stir through the arrowroot. Continue to stir until no trace of flouriness remains.

This dish is inherently vegetarian and using it is naturally better for the planet's environment

Want this dish on your menu?
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