The original black garlic

85 GREAT PORTLAND STREET

London, W1W 7LT

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Christmas gravy

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.

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PREP TIME - 30 MIN

DIFFICULTY - MEDIUM

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