We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society. I will release two every week on Tuesdays and Thursdays. I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).
Today I bring you….
This smooth, rich gravy is easy to make in advance.
Preparation: 5 mins
Cooking: 25 mins
Vegan, Gluten-free, Wheat-free, Nut-free
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 2 cloves garlic, chopped
- 1 stick celery, chopped
- 5 cherry tomatoes
- 600ml vegan vegetable stock*
- 2 tsp cranberry sauce
- 3 tbsp vegan red wine
- 1 tsp dried mixed herbs
- Salt and pepper
- Gently fry the onion in the oil in a large, deep pan for 5 minutes. Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally.
- Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. Purée with a stick blender until smooth.
Note: Will keep for up to three days in the fridge. Can be frozen for up to three months.
*Gluten-free stock is available in most supermarkets.
Energy: 52 kcals Protein: 1.1g Carbohydrate: 5.8g Of which sugars: 5.2g Fat: 0.9g Of which saturates: 0.1g Fibre: 1.6g Salt: 1.2g
Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.