Vegetarian red wine gravy

Vegetarian red wine gravy

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners - mushroom ketchup adds depth to this version

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, December 2012

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Comments

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adampcooke's picture
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Used this on Boxing Day, great recipe, would definitely use again, makes a lovely change from having another meat gravy. I didn't add the mushroom ketchup as I didn't have any, but was still very good.

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