hi there food tubers I really hope the festive season is shaping up well for
festive season is shaping up well for
festive season is shaping up well for you when it comes to planning that big
you when it comes to planning that big
you when it comes to planning that big feast on the day itself one thing that’s
feast on the day itself one thing that’s
feast on the day itself one thing that’s always crucial to a successful outcome
always crucial to a successful outcome
always crucial to a successful outcome is a really top-notch gravy if you’re
is a really top-notch gravy if you’re
is a really top-notch gravy if you’re vegetarian or vegan that isn’t always
vegetarian or vegan that isn’t always
vegetarian or vegan that isn’t always straightforward so here is a recipe for
straightforward so here is a recipe for
straightforward so here is a recipe for a vegan gravy
a vegan gravy
a vegan gravy that’s absolutely heaving with flavor
that’s absolutely heaving with flavor
that’s absolutely heaving with flavor but it also goes brilliantly with roast
but it also goes brilliantly with roast
but it also goes brilliantly with roast turkey goose or any other meaty
turkey goose or any other meaty
turkey goose or any other meaty centerpiece it’s all about building up
centerpiece it’s all about building up
centerpiece it’s all about building up flavors and making sure that your gravy
flavors and making sure that your gravy
flavors and making sure that your gravy has that savory edge and for me a key
has that savory edge and for me a key
has that savory edge and for me a key way to do that is to get some mushrooms
way to do that is to get some mushrooms
way to do that is to get some mushrooms in good and early and I’ve got these
in good and early and I’ve got these
in good and early and I’ve got these lovely brown cap chestnut mushrooms
lovely brown cap chestnut mushrooms
lovely brown cap chestnut mushrooms they’ve got a particularly deep flavor
they’ve got a particularly deep flavor
they’ve got a particularly deep flavor I’m just going to slice them and then
I’m just going to slice them and then
I’m just going to slice them and then chop them fairly rough my pan is already
chop them fairly rough my pan is already
chop them fairly rough my pan is already hot you need to use an oil that’s stable
hot you need to use an oil that’s stable
hot you need to use an oil that’s stable at a high temperature so rapeseed oil is
at a high temperature so rapeseed oil is
at a high temperature so rapeseed oil is good handful of my chopped mushrooms
good handful of my chopped mushrooms
good handful of my chopped mushrooms going in and then getting a nice sizzle
going in and then getting a nice sizzle
going in and then getting a nice sizzle right from the off right now I’m letting
right from the off right now I’m letting
right from the off right now I’m letting the mushrooms get quite close to burning
the mushrooms get quite close to burning
the mushrooms get quite close to burning without even giving them their first
without even giving them their first
without even giving them their first stir while that’s happening I’ll get the
stir while that’s happening I’ll get the
stir while that’s happening I’ll get the onion ready fairly chunky pieces I don’t
onion ready fairly chunky pieces I don’t
onion ready fairly chunky pieces I don’t want to finely chopped onion cuz that
want to finely chopped onion cuz that
want to finely chopped onion cuz that will let out too much juice and it’ll
will let out too much juice and it’ll
will let out too much juice and it’ll sweat rather than brown now I can smell
sweat rather than brown now I can smell
sweat rather than brown now I can smell the depth of flavor coming off those
the depth of flavor coming off those
the depth of flavor coming off those mushrooms time to give them their first
mushrooms time to give them their first
mushrooms time to give them their first step as they cook of course they reduce
step as they cook of course they reduce
step as they cook of course they reduce in size leaving room for the next
in size leaving room for the next
in size leaving room for the next ingredient and that’s my onions now it’s
ingredient and that’s my onions now it’s
ingredient and that’s my onions now it’s important not to overcrowd the pan
important not to overcrowd the pan
important not to overcrowd the pan that’s why the ingredients are going in
that’s why the ingredients are going in
that’s why the ingredients are going in one at a time mushrooms in brown reduce
one at a time mushrooms in brown reduce
one at a time mushrooms in brown reduce onions in round reduce then the carrots
onions in round reduce then the carrots
onions in round reduce then the carrots and two medium carrots will do you but
and two medium carrots will do you but
and two medium carrots will do you but I’ve got one monster here and I reckon
I’ve got one monster here and I reckon
I’ve got one monster here and I reckon that should be enough plenty of surface
that should be enough plenty of surface
that should be enough plenty of surface area for the browning so cut him in half
area for the browning so cut him in half
area for the browning so cut him in half then on the diagonal and look at that
then on the diagonal and look at that
then on the diagonal and look at that we’ve got color on the onions color on
we’ve got color on the onions color on
we’ve got color on the onions color on the bottom of the pan trying to get
the bottom of the pan trying to get
the bottom of the pan trying to get those carrots in because the onions of
those carrots in because the onions of
those carrots in because the onions of course will continue to color
course will continue to color
course will continue to color even as the carrots do their thing as
even as the carrots do their thing as
even as the carrots do their thing as well as the veg I want some nice
well as the veg I want some nice
well as the veg I want some nice aromatic herbs in my gravy some nice
aromatic herbs in my gravy some nice
aromatic herbs in my gravy some nice Twiggy bits of thyme a couple of bay
Twiggy bits of thyme a couple of bay
Twiggy bits of thyme a couple of bay leaves just before the stock goes in a
leaves just before the stock goes in a
leaves just before the stock goes in a little sprinkling of flour that’s going
little sprinkling of flour that’s going
little sprinkling of flour that’s going to thicken the gravy nicely I don’t want
to thicken the gravy nicely I don’t want
to thicken the gravy nicely I don’t want it gloopy but just a dusting of flour
it gloopy but just a dusting of flour
it gloopy but just a dusting of flour will help emulsify it and give it that
will help emulsify it and give it that
will help emulsify it and give it that silky consistency and just cook that
silky consistency and just cook that
silky consistency and just cook that flour out for half a minute or so I’ve
flour out for half a minute or so I’ve
flour out for half a minute or so I’ve got my own homemade veg stock here but
got my own homemade veg stock here but
got my own homemade veg stock here but there’s already enough flavor going on
there’s already enough flavor going on
there’s already enough flavor going on in this pan that you could get away with
in this pan that you could get away with
in this pan that you could get away with plain water or you can make up stock
plain water or you can make up stock
plain water or you can make up stock from a good cube and stir that around
from a good cube and stir that around
from a good cube and stir that around now so it loosens it comes in to color
now so it loosens it comes in to color
now so it loosens it comes in to color our gravy there’s one more classic stock
our gravy there’s one more classic stock
our gravy there’s one more classic stock veg that’s going in I didn’t brown it
veg that’s going in I didn’t brown it
veg that’s going in I didn’t brown it with the rest of the veg because I
with the rest of the veg because I
with the rest of the veg because I didn’t want to crowd out the pan and
didn’t want to crowd out the pan and
didn’t want to crowd out the pan and celery is so high in water that isn’t
celery is so high in water that isn’t
celery is so high in water that isn’t brown very well anyway and drop it in
brown very well anyway and drop it in
brown very well anyway and drop it in that needs to simmer away for a good six
that needs to simmer away for a good six
that needs to simmer away for a good six or seven minutes now just enough to
or seven minutes now just enough to
or seven minutes now just enough to tenderize those vegetables and extract
tenderize those vegetables and extract
tenderize those vegetables and extract all their best flavor the veg looks
all their best flavor the veg looks
all their best flavor the veg looks pretty tender there’s a lovely dark
pretty tender there’s a lovely dark
pretty tender there’s a lovely dark color to the gravy what I want to do is
color to the gravy what I want to do is
color to the gravy what I want to do is just develop the bitter notes a little
just develop the bitter notes a little
just develop the bitter notes a little bit the same kind that you get from the
bit the same kind that you get from the
bit the same kind that you get from the burnt meat on the bottom of your
burnt meat on the bottom of your
burnt meat on the bottom of your roasting tin and there’s a really good
roasting tin and there’s a really good
roasting tin and there’s a really good trick for doing that a little slosh of
trick for doing that a little slosh of
trick for doing that a little slosh of black coffee not too much a couple of
black coffee not too much a couple of
black coffee not too much a couple of tablespoons perhaps it still needs a
tablespoons perhaps it still needs a
tablespoons perhaps it still needs a little salt and that’s coming in the
little salt and that’s coming in the
little salt and that’s coming in the form of a good tamari soy sauce which
form of a good tamari soy sauce which
form of a good tamari soy sauce which again will help to round out those
again will help to round out those
again will help to round out those flavors I just want to get the absolute
flavors I just want to get the absolute
flavors I just want to get the absolute best out of my veg so I’m just going to
best out of my veg so I’m just going to
best out of my veg so I’m just going to crush everything with the potato masher
crush everything with the potato masher
crush everything with the potato masher just make sure all those flavors are
just make sure all those flavors are
just make sure all those flavors are maximized finally of course a little bit
maximized finally of course a little bit
maximized finally of course a little bit of salt a little bit of pepper final
of salt a little bit of pepper final
of salt a little bit of pepper final stir and all this wonderful gravy needs
stir and all this wonderful gravy needs
stir and all this wonderful gravy needs is to be strained
so much goodness so much flavor let’s
so much goodness so much flavor let’s not waste anything let’s just press it
not waste anything let’s just press it
not waste anything let’s just press it and crush it we want it silky smooth so
and crush it we want it silky smooth so
and crush it we want it silky smooth so it’s going through a sieve but let’s
it’s going through a sieve but let’s
it’s going through a sieve but let’s make sure we push all the goodness
make sure we push all the goodness
make sure we push all the goodness through last few drops Wow it’s as dark
through last few drops Wow it’s as dark
through last few drops Wow it’s as dark enticing but here’s the real test yeah
enticing but here’s the real test yeah
enticing but here’s the real test yeah and as tasty as any meaty gravy you
and as tasty as any meaty gravy you
and as tasty as any meaty gravy you could ever wish for
could ever wish for
could ever wish for so now that we have our deliciously dark
so now that we have our deliciously dark
so now that we have our deliciously dark rich vegan gravy how are we going to use
rich vegan gravy how are we going to use
rich vegan gravy how are we going to use it well there’s all sorts of ways and in
it well there’s all sorts of ways and in
it well there’s all sorts of ways and in fact at this festive time of year
fact at this festive time of year
fact at this festive time of year foodtube is positively buzzing with
foodtube is positively buzzing with
foodtube is positively buzzing with things that could do with a little
things that could do with a little
things that could do with a little splash of this on them wherever
splash of this on them wherever
splash of this on them wherever something dark and saucy is called for
something dark and saucy is called for
something dark and saucy is called for this gravy comes to the rescue
this gravy comes to the rescue
this gravy comes to the rescue I’m having mine with some delicious
I’m having mine with some delicious
I’m having mine with some delicious bubble and squeak cakes and here’s a
bubble and squeak cakes and here’s a
bubble and squeak cakes and here’s a lovely accompaniment my sesame roast
lovely accompaniment my sesame roast
lovely accompaniment my sesame roast carrots but you’d also find here as part
carrots but you’d also find here as part
carrots but you’d also find here as part of our festive food Tube special so food
of our festive food Tube special so food
of our festive food Tube special so food tubers give my vegan gravy a whirl and
tubers give my vegan gravy a whirl and
tubers give my vegan gravy a whirl and let me know what you think you can give
let me know what you think you can give
let me know what you think you can give us a thumbs up you can leave your
us a thumbs up you can leave your
us a thumbs up you can leave your comment somewhere down here and of
comment somewhere down here and of
comment somewhere down here and of course you can subscribe to the river
course you can subscribe to the river
course you can subscribe to the river cottage food Tube channel what better
cottage food Tube channel what better
cottage food Tube channel what better Christmas present to your lovely self
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