Vegan gravy

Name: Vegan gravy
Cook time: 60 min
Total time: 60 min
Yield: Makes 800ml
Ingredients: 2 onions; 2 carrots; 2 sticks of celery; olive oil; 30g dried porcini mushrooms; 2 teaspoons yeast extract, gluten free if needed; 4 sprigs of fresh rosemary; 4 fresh bay leaves; 4 sprigs of fresh thyme; 2 organic vegetable stock cubes, gluten free if needed; 2 tablespoons port; 2 teaspoons quality blackcurrant jam; 2 tablespoons tomato purée; 2 tablespoons plain flour, gluten free if needed; 2 tablespoons red wine vinegar

With port & blackcurrant jam

Dairy-free Vegan Vegetarian

1 hr

Super easy

makes 800ml

About the recipe

Vegan, vegetarian and gluten-free, this epic gravy is for everyone. It uses the secret ingredient of time for big caramelised flavour, meaning there’s no compromise on taste, either!

nutrition per serving

Calories

Fat

Saturates

Sugars

12%

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie's Cook-Ahead Christmas

By Jamie Oliver

Ingredients

2 onions

2 carrots

2 sticks of celery

olive oil

30g dried porcini mushrooms

2 teaspoons yeast extract, gluten free if needed

4 sprigs of fresh rosemary

4 fresh bay leaves

4 sprigs of fresh thyme

2 organic vegetable stock cubes, gluten free if needed

2 tablespoons port

2 teaspoons quality blackcurrant jam

2 tablespoons tomato purée

2 tablespoons plain flour, gluten free if needed

2 tablespoons red wine vinegar

Top Tip

Feel free to tweak the consistency to your liking – add a splash of water to loosen it or simmer for longer to thicken it up.

Method

Peel the onions, wash the carrots, roughly chop with the celery and place in a large pan on a high heat with a splash of oil. Fry for 25 minutes, or until turning golden, stirring occasionally.
Place the dried porcini in a large jug and cover with 1 to 1.5 litres of boiling kettle water. Add the yeast extract and half the herbs, crumble in the stock cubes, and set aside to infuse.
Add the port, jam and remaining herbs to the pan and cook for a further 5 minutes, or until sticky and caramelised. Stir in the tomato purée, then the flour and red wine vinegar.
Pour the stock and porcini into the pan, discarding just the last gritty bit, bring to the boil, then reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking.
Ladle the contents of the pan into a blender, discarding the chunky herbs, blitz until very smooth, then pour it back into the pan through a coarse sieve, using the back of a spoon to push through all that lovely flavour.
Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.
On the day, if frozen, take the gravy out to defrost when your roast goes into the oven, then simply heat through in a pan ready to serve.

Recipe adapted from Jamie Oliver’s Christmas Cookbook by Jamie Oliver, which is published by Penguin Random House © Jamie Oliver Enterprises Limited (2016, Jamie Oliver’s Christmas Cookbook).

Pour your defrosted gravy into the turkey tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Once piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.

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