Madeira gravy
- Side
- 4-6
- 30 minutes
Faster than caramelised onion gravy, this easy vegan gravy uses Madeira wine as a shortcut to get fragrance, sweetness and acidity all in one. It also gets a subtle savoury note from a touch of soy sauce. This is special enough to serve on Christmas Day, but is a great accompaniment to any vegan roast.
Ingredients
Metric
Imperial
- 2 tbsp of vegan butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp of Doves Farm Organic Plain White Flour
- 100ml of Madeira
- 500ml of vegetable stock
- 1 tbsp of soy sauce
- salt and pepper, to taste
Method
Melt the vegan butter in a saucepan over medium heat, then add in the onion and garlic and cook until soft, about 10 minutes
- 2 tbsp of vegan butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
Stir in the flour and until it gelatinises and forms a roux
- 2 tbsp of Doves Farm Organic Plain White Flour
Slowly pour in the Madeira wine, whisking to avoid lumps. Simmer for 5 minutes – it should get quite thick
- 100ml of Madeira
Gradually whisk in the vegetable stock and simmer until thickened. Season with soy sauce, salt and pepper
- 1 tbsp of soy sauce
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