WWW.FREI-STYLE.COMVegan gravy
Ingredients
- 2 Tbsp olive oil
- 2 onions
- 2 garlic cloves
- 2 carrots
- 2 stalks celery
- 150 gr (5 oz.) Shitake mushrooms (or a different kind)
- 2-3 twigs rosemary and thyme each
- 100 ml (1/2 cup) red wine
- 2 pinches of sugar
- 2 Tbsp flour
- 1 Tbsp tomato paste
- 2 Tbsp soy sauce
- 1 liter ( 4 ¼ cup) vegetable broth
- Salt & pepper
Instructions
- 1.Roughly chop onions and garlic and sauté in olive oil
- 2.Wash and roughly chop the vegetables, add them to the pan and sauté for 3-4 minutes while stirring
- 3.Add the herbs and deglaze with sugar and red wine
- 4.Stir in tomato paste, flour and soy sauce and continue roasting while stirring for 3-4 minutes
- 5.Add the vegetable broth. Let simmer for approx. 20-30 minutes with the lid closed
- 6.Remove the herb twigs and blend everything in a mixer or with an immersion blender
- 7.Season with salt & pepper
Notes
This gravy is your best make-ahead friend: cook it one or two days early, let it rest covered in the fridge and just reheat it gently on the big day – frozen, it keeps for several months. If it turns out too thick after blending, thin it with a little vegetable broth; if it is too thin, let it simmer uncovered for a few minutes. No red wine? A little extra broth and a dash of balsamic vinegar work just as well. On the Christmas menu I love pouring it over the truffle mashed potatoes and the strudel.