Here is a simple and delicious vegan gravy recipe that goes well with your Christmas roast, other vegan loaves, potatoes, and more.
We first started to prepare different vegan Christmas dishes last year and had found a gravy to be well-fitting to a nice Christmas menu.
All you need to do is chop the vegetables, then fry them in a pan and later simmer in red wine and vegetable stock.
The red wine adds this nice sweet rich taste as well as a brownish color.
The vegetables develop their flavors as you simmer them and make this gravy.
You could be creative here and include other types of vegetables and fruits, for instance mushrooms or pears.
Also, feel free to add other herbs and spices that you find fitting. For instance, you could work with oregano, a little bit of cumin, or cardamom.
The potato starch helps the gravy to thicken, you can adjust the thickness simply by adding more or less potato starch.
If you choose to serve these with our vegan lentil and sweet potato Christmas roast, I’d advise you to start with making the sauce, and while it simmers, preparing the roast.
Hope you like it!
Simple Vegan Gravy
This simple vegan gravy goes well on your Christmas roast and can be kept for several days in the fridge.
- 1 onion
- 3 cloves of garlic
- 1 carrot
- 1 apple
- 2 potatoes
- 1 leek
- 2 tbsp olive oil
- 1 cup red wine
- 2 cups vegetable stock
- 1 cup of water
- 1 tsp dried rosemary or fresh rosemary
- 1 tsp dried thyme or fresh thyme
- 1 large pinch of salt
- 1 large pinch of pepper
- 3 tbsp potato starch
Chop the onion and garlic, cut carrots, apple and potatoes into cubes, cut the leek into small pieces.
Add olive oil to a pot, bring to medium heat, add the onion, garlic, and carrots. Add the lid on top, fry for 5 minutes.
Add the apple, potatoes, leek, stir well, and simmer with lid on top for another 5 minutes.
Add the red wine and turn up the heat. Let it boil for 5 minutes, then add the vegetable stock and water.
Season with rosemary, thyme, salt, and pepper.
Reduce the heat to low-medium heat, put the lid back on, and simmer for 45 minutes. Stir occasionally.
Remove from the heat. Place a sieve or colander in a second pot, then sieve the gravy to get rid of the vegetable parts.
Put the sauce in the pot back on the stove, bring to medium heat. Under constant stirring with a whisk, add the potato starch. Stir until no lumps are left.
Turn off the heat. The gravy will thicken more as it cools down.
Keep in a glass container in your fridge for up to 5 days.