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Is there anything more comforting that crispy, roast potatoes smothered in gravy?
Especially, when that gravy is totally meat-free. Having a plant-based Christmas doesn't mean you have to miss out on a traditional festive meal or sacrifice flavour – trust me, I've had twenty five of them.
This recipe is bursting with flavour and has a rich, thick texture. This recipe, inspired by this version by Jaimee Oliver, can be quite time consuming, so I recommend cooking it a day or two ahead and storing in the fridge. That way on Christmas day, you can pour yourself an extra glass of champagne instead of slaving over a sieve.
2 carrots, roughly chopped
2 sticks of celery
25 g dried porcini mushrooms
2 fresh bay leaves
2 sprigs of fresh thyme
2 tablespoons port
2 tablespoons quality blackcurrant jam
2 tablespoons plain flour
2 teaspoons vegemite
1 tablespoon tomato purée
2 tablespoons red wine vinegar
1.5 litres organic vegetable stock
Place the onions, carrot, celery and porcini in a large pan over a medium heat with a splash of oil and the herbs. Fry for around half an hour, or until golden. Stir your veggies occasionally.
Add the port and jam and continue to cook for a further 5 minutes, or until sticky and caramelised.
Stir in the flour, then add the vegemite, tomato purée and vinegar. Pour in the stock, then bring to the boil.
Reduce to a simmer for around 10 minutes, or until thickened and reduced.Pour the gravy through a sieve into another large bowl. Use a spoon to squeeze out all the delish flavours.