BLACK GARLIC VEGAN GRAVY

SERVES: 4

PREP TIME: 20 minutes | COOK TIME: 20 minutes

INGREDIENTS

2 tbsp of rapeseed oil

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

1 onion (diced)

1 carrot (diced)

1 tbsp of The Original Black Garlic Paste

1 bay leaf

Salt & pepper

3 sprigs of fresh thyme

A splash of port or red wine

1 tbsp of tomato puree

1 litre of vegan stock

METHOD

In a saucepan, add the oil and warm through. Add the drained wild mushrooms, diced onion and diced carrot, and soften on a low heat for 5 minutes.

Add the black garlic paste, bay leaf, salt & pepper, thyme, port or wine, tomato puree, vegan stock and wild mushroom stock.

Bring to the boil, then turn the heat down and simmer for 10 minutes.

Blend the gravy until smooth, then return to the pan to check seasoning and keep warm.

This can be made in advance.

---