I’m a bit chuffed with this gravy. It’s my thriftier, simplified version of a Yotam Ottolenghi recipe and it turned out rich and flavoursome. It’s very easy to make as long as you have an hour or so spare to keep an eye on it as it simmers. I had it over some root vegetable mash (mash a combination of vegetables such as celariac, squash, swede, carrots or sweet potato with some puy lentils, butter, ground cumin and honey) and shop-bought veggie sausages. The gravy would also compliment mushroom roast (recipe below). Make sure you give the gravy a good stir before serving.
Ingredients for gorgeous veggie gravy
2 tbsp olive oil
2 onions (white or red), chopped
400ml red wine or port
200ml veg stock (I used an Oxo cube)
2 bay leaves
Sprinkle of dried mixed herbs
1 tbsp caster sugar
Salt and coarse ground black pepper
Put the oil and onions in a pan and fry, stirring occasionally, for five minutes, until well coloured. Add the wine/port, stock, bay leaves, dried mixed herbs, sugar and salt and pepper. Cover and simmer for around an hour until the liquid has reduced to a thicker, gravy like consistency. Serve.
Ingredients for mushroom roast
200g mushrooms, chopped
Large knob of butter
1 onion, chopped
150g grated cheese
90g breadcrumbs (I just blend some slices of bread)
1 egg, lightly beaten
1 tsp marmite
Salt and pepper
Fry the mushrooms and onions in the butter for approx 10 mins. Add the grated cheese, breadcrumbs, marmite, beaten egg and seasoning, and mix. Place the mixture in a greased baking dish/loaf tin and bake at 190 degrees/gas mark 5 for approx 35 mins, until nicely brown. Leave to cool for 5 mins. Works well for a Sunday roast or as a cold snack cut in to wedges.
From Vegetarian Cook Book by Doreen Keighley
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