Hello lovelies, at a festive dinner the sauce is often the finishing touch – and this dark, aromatic vegan gravy is exactly that. It was part of our vegan Christmas menu and paired wonderfully with the truffle tofu mushroom chestnut strudel. Its depth comes entirely without meat: from roasted root vegetables, shiitake mushrooms, a splash of red wine, tomato paste and soy sauce.
The best part: the gravy is excellent to prepare in advance. So you can cook it in peace, freeze it or make it a day ahead and simply reheat it on the holiday – one less stress point when the guests are at the door.
This gravy is part of our vegan Christmas menu. Here are the other components to cook along:
Truffle tofu mushroom chestnut strudel
The vegan main course: a savory filling of truffle tofu, mushrooms and chestnuts in crisp puff pastry, decorated with stars.
View the recipe: Truffle tofu mushroom chestnut strudel
Truffle mashed potatoes
Creamy mashed potatoes with a fine truffle aroma – the perfect base for the gravy.
View the recipe: Truffle mashed potatoes
Maple-roasted oven carrots
Colorful carrots from the oven, glazed with maple syrup and balsamic – the vibrant side of the menu.
View the recipe: Maple-roasted oven carrots
Last year we had potato packages with mushroom-walnut-truffle filling and the year before, savoy cabbage rolls with black rice. For a sweet finish, my gingerbread mousse with cherries rounds off a fully vegan feast.
