Vegan chestnut and red wine gravy


This vegetarian and vegan gravy makes a lovely accompaniment to a nut roast and is just right for Christmas with its rich chestnut and wine stock infused with herbs, juniper and cloves.



  1. Drain and rinse the chestnuts, remove the loose skins and discard any chestnuts with suspicious-looking holes.

  2. Place the chestnuts, carrot, celery, leek, onion, garlic, loose spices and oil in a large saucepan (1.5 litre/3 pint capacity). Fry together until the mixture starts to brown. Add the water and wine, bring to the boil and simmer with lid on for 1½ hours. The chestnuts should be tender but not fall apart.

  3. Strain the stock into a clean pan, pick out the chestnuts and save as a garnish (if desired). Discard the remaining vegetable mixture.

  4. Mix the yeast extract, cornflour, and tomato pureé to a paste with 4 tablespoons cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently. Simmer for 5 minutes, or until thickened. Serve with a nut roast or your favourite vegetarian or vegan roast.

Recipe Tips

Make sure the wine is suitable for vegetarians and vegans.