Vegan Cider Gravy
This Vegan Cider Gravy is perfect for serving with your roast dinner. Pour over your roast potatoes and tuck in! Get the recipe below.
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The ultimate roast dinner
Come autumn, roast dinners are a big deal in my house and never more so than at Christmas. I’ve put together my guide to the ultimate Christmas dinner which includes a huge range of recipes both from me, and my fellow bloggers which you can use to create the best Christmas dinner ever.
The Vegan Cider Gravy is absolutely worthy of a place on that list and a spot on your table whether it’s Christmas day or just your average Sunday roast.
It’s quick and easy to make and has a wonderful rich, slightly fruity flavour that’s perfect with mock meat joints, nut roasts and vegan Wellingtons.
How to make gravy
Making gravy is a really simple process and vegan cider gravy is no different. There are just 5 simple steps.
- Cook shallots, garlic and herbs in melted butter.
- Add stock and cider.
- Add miso.
- Boil then simmer until you have the desired consistency.
You can absolutely make this gravy ahead. Just be mindful that it does form a skin. The good thing though is that this dissolves again when whisked into the hot gravy.
If you want it super smooth you can sieve out the shallots and herbs but I like my gravy thick and chunky so leave them in. The choice is yours.
Adding cider to gravy
Although the flavour of cider makes sense, the first time I made it I was worried about the bubbles! Would my gravy be fizzy? The good news is that as the gravy cooks these disappear. So instead you’re left with a lovely, velvetty smooth gravy.
When choosing which cider to add to the gravy I recommend opting for a dry cider. You don’t want anything too sweet. And, you definitely don’t want a flavoured cider like strawberry and elderflower or mixed berries!
You might find that when you add the cider initially it creates a foam on top of the gravy but this can easily be skimmed off with a big spoon.
The gravy uses rosemary, thyme and sage as well as miso paste to counteract the sweet fruitiness of the cider and to bring a hit of umami.
The recipe
Vegan Cider Gravy
Ingredients
- 150 g vegan butter cut into cubes
- 2 banana shallots finely diced
- 2 garlic cloves minced
- 2 sprigs thyme leaves removed and finely chopped
- 1 sprig rosemary leaves removed and finely chopped
- 4 leaves sage cut into ribbons
- 1 tsp salt
- 1 tsp black pepper ground
- 25 g plain flour
- 500 ml vegetable stock
- 500 ml apple cider
- 1 tsp miso paste
Instructions
- Melt the butter in a saucepan over a low-medium heat.
- Add the shallots and cook for 5 – 8 minutes until softened.
- Add the, garlic, herbs, salt, and pepper and cook for 2 minutes to release the aromas of the garlic and herbs.
- Next add the flour and stir until everything is coated.
- Next, while whisking constantly, slowly pour in the stock followed by the cider.
- Add the miso and whisk until it has dissolved,
- Bring the mixture to a boil and then lower heat and simmer for 10 minutes, stirring regularly, until it is thick but with no lumps.
Nutrition
Serve with these delicious dishes
Enjoy!