Vegetarian red wine gravy
Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners - mushroom ketchup adds depth to this version
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp oil
- 2 large onions, cut into wedges
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 2 bay leaves, torn
- 2 tbsp flour
- 400ml red wine
- 400ml vegetable stock
- 2 tbsp mushroom ketchup
Method
-
Heat the oil in a saucepan. When
hot, add the onions, carrots, celery
and bay, and cook gently for 10-15 mins
until soft. Remove the bay leaves.
-
Add the flour and cook for 3-4 mins
until brown. Add the wine little by little,
stirring constantly, then add the stock.
Once fully incorporated, simmer for
5-10 mins until the gravy has thickened.
Strain through a sieve, stir through the
mushroom ketchup and season to taste.
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