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Black Garlic 
Vegan Gravy

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Serves - 4      Prep time - 20 minutes      Cook time - 20 minutes


- 2 tbsp of rapeseed oil

- 50g of dried mushrooms (soaked for 30 minutes and drained keep the stock and the mushrooms)

- 1 onion - diced

- 1 carrot - diced

- 1 tbsp of Original Black Garlic paste

- 1 bay leaf

- Salt & Pepper

- 3 sprigs of fresh time

 A splash of port or red wine

- 1 tbsp of tomato puree

- 1 litre of vegan stock

1. In a saucepan add the oil and warm through, pop in the drained wild

mushrooms, diced onion and diced carrot and soften on a low heat for

5 minutes.

2. Now add the Black Garlic, bay leaf, Salt & Pepper, thyme. Port or wine, tomato puree, the vegan stock and the wild mushroom stock.

3. Bring to the boil and turn the heat down to a simmer for 10 minutes.

4. Now blend the gravy until smooth, pop back in the pan to check the

seasoning and to keep warm.


This can be made in advance

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