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Vegetarian red wine gravy

Vegetarian red wine gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal208
fat6g
saturates1g
carbs19g
sugars10g
fibre3g
protein3g
low insalt0.6g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

A star rating of 3 out of 5.2 ratings
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