6 shallots, unpeeled
6 garlic cloves, unpeeled
1 tsp olive oil
700ml vegetable stock
120g chestnut mushrooms, thinly sliced
1 tsp fresh thyme leaves
3 tbsp plain flour
120ml white wine
2 tbsp soy sauce
1 tbsp nutritional yeast
½ tsp Dijon mustard
Salt and black pepper
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Toss the shallots and garlic with the olive oil and place in a roasting tin. Cover with foil and roast for 40 minutes.
- Remove the garlic and roast the shallots for another 10-12 minutes until completely soft.
- Remove from the tin and allow to cool, then squeeze the soft insides of the garlic and shallots out of their skins into a food processor.
- Place the roasting tin over a medium-high heat. Add a splash of the vegetable stock and allow to bubble for 3-4 minutes, scraping any sticky bits from the bottom of the tin with a wooden spoon.
- Add the liquid from the pan to the food processor and purée with the shallots and garlic until smooth.
- Heat the butter in a frying pan over a medium heat. Cook the mushrooms and thyme for five minutes until the mushrooms are very soft.
- Stir in the flour and cook, stirring, for 3-4 minutes. Add the white wine and mix well, then whisk in the remaining vegetable stock.
- Stir in the soy sauce, nutritional yeast, mustard and the puréed shallots and garlic. Bring to a boil, then reduce the heat and simmer gently for 10 minutes. Season to taste.
Per Serving 121kcals, 8.1g fat (4.5g saturated), 7g carbs, 1g sugars, 2.8g protein, 0.9g fibre, 0.772g sodium
MAKE IT YOURS
Make this a vegan gravy by simply swapping the butter for 3 tbsp olive oil.
If you prefer a smoother gravy, simply whizz with a stick blender.