On Christmas Day, there was a mild stress.
I NEED SOME KIND OF GRAVY!
2014 was my first time hosting Christmas Day and doing a hell of a load of cooking. The morning of I realized I'd neglected to plan any kind of sauce to go along with our pies, veggies and roast spuds. Invention needed to happen and, thankfully, that seems to be when my best ideas come about.
The "gravy" ended up being everyone's part of the meal and I've made it twice since with different meals.
It can be used as a Mushroom Sauce or a gravy, in my opinion. If using as a gravy, there is the option to run the mixture through a sieve and remove all lumps!
Makes - approximately 1.5 liters
Time - 1 hour
600g Brown Mushrooms, diced
2 cloves garlic
3 Tablespoons Vegan Butter
2 Tablespoons Wholemeal Plain Flour
2 Vegetable Stock Cubes
1 Liter Boiling water
1/2 cup Soy Milk
Salt and Pepper
1) Music. On. Done.
2) Prep your veggies by dicing your onion, garlic cloves and all mushrooms.
3) Melt one tablespoon of Vegan butter in a large, non-stick pan. Add the onion and garlic and saute till brown.
4) Add all mushrooms, remaining vegan butter and 1tbsp of Dried Rosemary. Stir continuously, moving the heat around evenly. Continue until mushrooms are cooked.
5) While your mushrooms are cooking - put water on to boil. In a measuring jug, combine the boiling water with both veggie stock cubes.
6) Add flour to the mushroom mixture and stir together. This will make a very thick paste.
7) Add your liquid veggie stock to the mushroom mixture slowly. Stir, stir, stir!
8) Allow this to simmer for approximately fifteen minutes. It will gradually thicken up.
9) Add the soy milk, salt and pepper - stir again.
10) Season with any more rosemary, salt and pepper to taste.
Serving suggestion - serve with a massive jacket potato, veggie sausages and roasted carrots.