Vegan Gravy - River Cottage

Name: Vegan Gravy - River Cottage
Ingredients: 2 tablespoons rapeseed oil; About 100g (4-5 large) chestnut or open cap mushrooms, roughly chopped; 1 large or 2 medium onions, peeled and roughly chopped; 1 very large or 2 medium large carrots, peeled, halved lengthways and thickly sliced; 2 bay leaves; 1 large thyme sprig; 1 tablespoon plain flour; 750ml hot vegetable stock or water; 1 celery stick, roughly chopped; 2 tablespoons brewed coffee (strong filter or cafetiere coffee is ideal); 1 tablespoon tamari or soy sauce; A splash of cider vinegar (optional); Sea salt and freshly ground black pepper

rivercottage.net

This is a seriously useful sauce for all kinds of vegan and vegetarian dishes, from a classic nut roast to a plate of falafel or a tray of roast tatties.

View full recipe on rivercottage.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.

Share this recipe:

Ingredients

2 tablespoons rapeseed oil
About 100g (4-5 large) chestnut or open cap mushrooms, roughly chopped
1 large or 2 medium onions, peeled and roughly chopped
1 very large or 2 medium large carrots, peeled, halved lengthways and thickly sliced
2 bay leaves
1 large thyme sprig
1 tablespoon plain flour
750ml hot vegetable stock or water
1 celery stick, roughly chopped
2 tablespoons brewed coffee (strong filter or cafetiere coffee is ideal)
1 tablespoon tamari or soy sauce
A splash of cider vinegar (optional)
Sea salt and freshly ground black pepper