Vegan gravy
As with the bacon cubes, I was really dreading the lack of tasty gravy over my potatoes when I decided to become a vegetarian. Luckily I found Hugh Fearnley-Whittingstall's vegan gravy recipe pretty quickly, in a video on youtube. I have now adapted the recipe to my taste and the contents of my own pantry. But the most wonderful element of Hugh's gravy has remained, which is espresso coffee. I couldn't believe it at first, but really, the coffee gives the gravy exactly the punch you need. Feel free to make the gravy in larger quantities, it freezes just fine!
Porties: people
Ingrediënten
- 1 small white onion
- 1 stalk celery
- 1 big carrot
- 20 gr dried shitakes or 200 gr chestnut mushrooms
- 2 tablespoons salty soy sauce
- 1 teaspoon Marmite
- 1 tablespoon tomatopaste (optional)
- 1 cup espresso coffee
- 2 tsp nutritional yeast
- 1 leaf laurel
- 1 1/2 tsp thyme
- 2 table spoon vegetal butter
- 2 table spoons olive oil
- 1 table spoon corn starch
- 0,5 litre vegetable stock
Instructies
- If using dried mushrooms, soak them in a bowl of water for 10 minutes. You immediately use this water in the sauce.
- If you are using fresh chestnut mushrooms, fry them over high heat in a little olive oil. The caramelization of the mushrooms gives the sauce a meaty taste.
- Saute the chopped onion in olive oil.
- After a few minutes, add the chopped celery and carrots and stir well.
- Now add the mushrooms including moisture. Add the stock, soy sauce, Marmite, , nutritional yeast, bay leaf and thyme. Bring to the boil and let it simmer for a few minutes.
- Now add the espresso coffee and stir.
- Drain the gravy through a colander and discard the gravy. Return the gravy to the skillet and bring to a boil again. Now slowly add the cornstarch. At first, lumps will form, but these will disappear by stirring well.
- Season with salt and pepper.
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