Make-Ahead Gravy

Name: Make-Ahead Gravy
Yield: Makes 500 ml (17 fl oz/2 cups)
Ingredients: 2 teaspoons dark miso paste; 3 tablespoons red wine, plus extra to taste; 3 tablespoons tamari or soy sauce; 2 tablespoons balsamic vinegar; 4 tablespoons flour; 3 tablespoons tamari or soy sauce; 1 tablespoon coconut cream or 3 tablespoons plant cream (optional); 1.25 litres (40 fl oz/4¾ cups) vegetable stock; 1 tablespoon coconut cream or 3 tablespoons plant cream (optional); 20 g (¾ oz) dried or fresh shiitake mushrooms (dried mushrooms need soaking); 20 g (¾ oz) dried or fresh shiitake mushrooms (dried mushrooms need soaking); olive oil; 1 large leek, washed thoroughly between the layers and chopped (green part and all); 4 celery stalks, roughly chopped; 3 garlic cloves, roughly chopped; 1 bay leaf; 3–4 sprigs of thyme

Preparation info

Makes
500 ml

Difficulty
Medium

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Everyone wants to get ahead during the holidays, so make this gravy in advance, then freeze it or keep it in the fridge until needed. I add a dollop of cream to mine in true Scandi style.

Ingredients

20 g (¾ oz) dried or fresh shiitake mushrooms (dried mushrooms need soaking)
olive oil

Main course
Vegan

Method

If you are using dried shiitake mushrooms, soak them in boiling water for 30–60 minutes (if you are using fresh mushrooms, you can skip this step). Roughly chop the mushrooms.

Preheat the oven to 200°C 400°F/gas 6).

Pour a good glug of olive oil into a large baking tray