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Vegetarian Gravy

Serves 2

  • 50g Butter
  • 1 Shallot – very finely chopped
  • 1 Garlic clove – finely sliced
  • 1 Very small carrot –thinly sliced
  • 200ml (7 Fl oz) Dark vegetable stock
  • Several pieces of dried porcini
  • 1 tsp Tamari
  • ½ tsp Soft brown sugar
  • 50ml (2 Fl oz) Red wine
  • A small piece of red chilli – chopped to a fine speck
  • ½ tsp Arrowroot
  • A few chives – very finely snipped
  • 1-2 Basil leaves (optional)
  • Freshly ground black pepper
  1. Melt the butter in a large frying pan, making sure there is no browning whatsoever.
  2. Then, soften the shallot, garlic & carrot for a few minutes, stirring steadily all the while with a wooden spoon.
  3. Now, add the dark stock, into which you have first reconstituted the dried porcini and continue to stir, for a moment quite vigorously, then add the red wine and tamari at any time.
  4. In the last few moments, add the sugar – it should be a tiny amount, no more than a pinch but it makes all the difference once you have added the chilli & black pepper.
  5. When satisfied the sauce tastes just right, stir in the arrowroot dissolved first in a tablespoon of cold stock or water and continue to stir until no trace of flouriness remains.
  6. Now serve with all your winter roasties.