Vegan Waste Not Want Not Gravy Bosh TV

Waste Not Want Not Gravy

  • Super simple
  • 0:40 m
  • 16 ingredients

Are you looking for Vegan Christmas recipes? You've come to the right place! This Waste Not Want Not Gravy is an absolute must-have for this year's festive dinner table. It's a delicious vegan recipe that tastes AMAZING and will definitely impress your friends, family, or whoever you're sharing the festive season with. Enjoy!

Serves: 6

Ingredients

For the recipe

  • 1 tbsp miso paste
  • 2 tbsp olive oil
  • the spines from a savoy cabbage
  • 1 onion
  • the cuttings from brussels sprouts
  • 4 garlic cloves
  • 1 tbsp Marmite
  • 1 tsp gravy browning
  • 1 tbsp tomato purée
  • 1 tbsp nutritional yeast
  • 2 tbsp plant-based gravy granules
  • 2 tsp brown sugar
  • 1 litre drained carrot water
  • 1 sprigs of sage
  • 2 bay leaves
  • 5 dried porcini mushrooms
  • 2 tbsp cornflour
  • 4 tbsp water

Before you start

Large stock pot

Step 1

Prepare the ingredients 

  • Peel and dice the onion
  • Roughly chop the savoy cabbage spines
  • Peel and slice the garlic cloves

Ingredients

  • the spines from a savoy cabbage
  • 1 onion
  • 4 garlic cloves

Step 2

Make the gravy 

  • Warm the oil in the pan over a medium heat, add the onion and stir for 1 minute
  • Add the cabbage spines and brussel sprouts cuttings and stir for 3-4 minutes
  • Add the garlic cloves and stir for 1 minute
  • Add the miso, marmite, gravy browning, tomato puree nutritional yeast, plant based gravy granules, brown sugar and stir for 1 minute
  • Add the carrot water, sage, bay leaves, porcini and stir to combine, increase the heat to a rolling boil before reducing the heat to a gentle simmer and simmer for 25-30 minutes

Ingredients

  • 1 tbsp miso paste
  • 2 tbsp olive oil
  • the cuttings from brussels sprouts
  • 1 tbsp Marmite
  • 1 tsp gravy browning
  • 1 tbsp tomato purée
  • 1 tbsp nutritional yeast
  • 2 tbsp plant-based gravy granules
  • 2 tsp brown sugar
  • 1 litre drained carrot water
  • 1 sprigs of sage
  • 2 bay leaves
  • 5 dried porcini mushrooms

Step 3

Finish the gravy 

  • Pour the gravy into a second saucepan through a sieve
  • Use the back of a spoon to squeeze the gravy out of the pulp
  • Put the saucepan on the stove and bring to a very gentle simmer over medium heat
  • Mix the cornflour and water together in a small bowl to form a slurry, add to the saucepan, stir to combine and thicken the gravy
  • Simmer until you reach your desired consistency
  • Taste and adjust the seasoning to your preference with salt and pepper
  • Bring to the boil, pour the gravy into a gravy boat and serve immediately

Ingredients

  • 2 tbsp cornflour
  • 4 tbsp water