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.
- 170g/6oz dried chestnuts, soaked in cold water overnight
- 85g/3oz carrots, cut in half
- 85g/3oz celery, cut in half
- 85g/3oz leeks, cut in half
- 1 small onion, peeled and cut in half
- 1 tsp crushed garlic
- 2 bay leaves
- 2 cloves
- 1 tsp juniper berries
- 1 tsp black peppercorns
- sprig fresh thyme
- sprig fresh parsley
- 2 tbsp sunflower oil
- 570ml/1 pint water
- 570ml/1 pint red wine (check it's suitable for vegans and vegetarians, not all wine is)
- 2 tsp yeast extract, such as Marmite
- 2 tbsp cornflour
- 1 tbsp tomato pureé
Drain and rinse the chestnuts, remove the loose skins and discard any chestnuts with suspicious-looking holes.
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.
Strain the stock into a clean pan, pick out the chestnuts and save as a garnish (if desired). Discard the remaining vegetable mixture.
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.
Make sure the wine is suitable for vegetarians and vegans.