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