Serves: 4 Preparation: 5 mins Cooking: 25 mins
This smooth, rich gravy is easy to make in advance. Vegan - Gluten Free - Wheat Free - Nut Free
1 onion, finely chopped 1 tbsp olive oil
1 tsp mustard seeds
2 cloves garlic, chopped 1 stick celery, chopped 5 cherry tomatoes
600ml vegan vegetable stock 2 tsp cranberry sauce
3 tbsp vegan red wine
1 tsp dried mixed herbs
Salt and pepper
Gently fry the onion in the oil in a large, deep pan for 5 minutes. Add the mustard seeds, garlic, celery and tomatoes and cook for 5 minutes, stirring occasionally.
Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. Purée with a stick blender until smooth.
Note: Will keep for up to three days in the fridge. Can be frozen for up to three months.
For more recipes from the vegetarian society Visit the website: www.vegsoc.org