Christmas gravy

Name: Christmas Gravy
Prep time: 30 min

the absolute star of a vegan christmas gravy you’ll want to eat with a spoon! with black garlic, port, and soy sauce as the not so secret ingredients.

Ingredients

2 onions, chopped
2 celery sticks, chopped
2 bay leaves
3 tablespoons fresh rosemary, sage and thyme, chopped (or 1½ tablespoons if using dry instead)
4 tablespoons olive oil
2 ground cloves (or a small pinch of ground cloves)
10g dry wild mushrooms (Porcini or oyster), torn into small pieces
750ml (3 cups) vegetable stock, boiling hot
1-2 tablespoons soy sauce (or tamari to keep things gluten free)
7 Original Black Garlic cloves
Black pepper and salt (celery salt or lemon salt works really well)
Optional
2-3 tablespoons of good quality port wine

In a large saucepan set over a medium heat, cook onions with celery in oil until softened, about 7 minutes. Stir often to prevent onions from browning too much.

Add bay leaves and chopped rosemary, sage and thyme, cloves and cook it all together for further 5 minutes.

Add mushrooms, stock, soy sauce & port wine. Bring it all up to a boil, cover and simmer on low heat for 15 minutes. Add black garlic cloves and, using a blender, process until silky.

Season to taste with salt & pepper.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.