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

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  208

• Protein

  3g

• Carbs

  19g

• Fat

  6g

• Saturates

  1g

• Fibre

  3g

• Sugar

  10g

• Salt

  0.6g

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

Directions

1. 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.
2. 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.

Categories: All Christmas