Print Options:

Plant Based Gravy – no oil

Prep Time15 minsCook Time30 minsTotal Time45 mins

This is a thick, glossy gravy, that uses whole vegetables. Make it in bulk, and freeze portions for quick meals.

 20 g dried mushrooms
 1 cup boiling water
 1 large onion - peeled, diced
 ¼ cup sherry or fortified wine
 4 cloves garlic - peeled, sliced
 2 medium carrots - washed, sliced, no need to peel
 1 tbsp miso
 2 tbsp coconut aminos
 3 cups vegetable stock
1

Add the mushrooms and boiling water to a small bowl. Allow to stand until the mushrooms have reconstituted, and become soft.

2

Add onions and sherry to a large saucepan. Cook on high until the sherry is boiling, then turn down to a simmer. Continue cooking, stirring occasionally, until the onions have softened.

3

Add the garlic, carrots, miso, coconut aminos, mushrooms (including the soaking liquid) and vegetable stock. Cook, uncovered, until the carrots are very soft. Stir occassionally.

4

Using a stick blender, blend the gravy to a smooth consistency. Do not rush this. It is important to keep blending until the gravy becomes super smooth and glossy. If the gravy is too thick, add extra stock.

5

Serve immediately, or store it in the fridge for a week, or in the freezer for up to three months. Store it in meal size portions in the freezer.

Notes for this Recipe
6

This is the sherry I use. It is available from Countdown. I like using it in this dish, as it gives the gravy a sweet richness. But you can substitute it for wine, or for stock. See what suits your taste buds.

7

For the dried mushrooms, you can use any that you have available, or that you like. I usually use mixed mushrooms, found in the Asian section of the supermarket, because they are well priced and readily available.

Nutrition Facts

0 servings

Serving size

Copyright of abundantlyclear.nz