Port and Cranberry Gravy
This is a rich, sweet gravy, best served with a robust, savoury dish such as nut roast.
- 2 rounded tsp original Bisto powder (or any other vegetarian gravy powder/granules)
- 120ml/½ cup port
- 2-4 tbsp cranberry jelly (depending on how sweet you like your gravy)
- 350ml/1½ cup hot vegetable stock or vegetable cooking water
Add the port and cranberry jelly and mix well.
Add the hot, but not boiling vegetable stock (or water that you have boiled the vegetables in).
Bring to the boil stirring occasionally, until the jelly has melted and the sauce has thickened.
Simmer for 5 minutes to reduce the alcohol content!
Add a little more water/stock if you prefer a thinner gravy.
Creamy Mushroom & Tarragon Sauce
This herb-infused, creamy sauce goes well with meat substitutes and is a tasty alternative to a traditional brown gravy. Omit the cream or swap for dairy-free cream for a vegan option.
- 1 tbsp olive oil
- 2 shallots, finely sliced
- 1 clove of garlic, crushed
- 100g/4oz button mushrooms, finely sliced
- 150ml/ ⅔ cup dry white wine
- 300ml/1⅓ cups vegetable stock or vegetable cooking water
- 1 level tbsp corn flour/corn starch
- 1 tbsp fresh tarragon leaves, finely chopped
- 5tbsp/100ml double cream (optional)
Add the shallots and garlic and saute for a few minutes on a medium heat, until soft, but not coloured.
Add the wine and simmer for a couple of minutes - strain through a sieve and retain liquid.
Add the mushrooms and tarragon to the pan and cook gently until most of the moisture has evaporated.
Remove from the heat.
Season with a little black pepper and stir in the corn flour.
Add the stock and wine slowly to the pan, stirring well and making sure there are no lumps.
Return to the heat and bring to a simmer, stirring regularly, so that the gravy thickens..
Before serving, remove from the heat and stir in the cream, if using.
This tasty gravy would go well with savoury pies, mushroom Wellington or anything containing sweeter vegetables such as squash or sweet potato.
- 1 tbsp vegetable oil
- 1 small onion finely sliced
- 1 stick celery, finely sliced
- 1 level tbsp cornflour/cornstarch
- 225ml/1 cup dry/hard cider
- 225ml/1 cup stock made with boiling water and 1 veggie stock cube
- 1 tsp fresh sage, finely chopped
- Black pepper
Add the onion, sage and celery and saute for a few minutes until soft.
Remove from the heat and stir in the cornflour.
Slowly stir in the cider and stock, making sure there are no lumps.
Season with a little black pepper.
Return to the heat and bring to a simmer, stirring regularly, so that the gravy thickens.
Serve as it is, or blend or strain before serving if you prefer a smooth gravy.