Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chestnut and Bay Leaf Gravy

Condiments - Gravy - -

INGREDIENTS

2 tablespoons olive oil
2 carrots, diced
4 sticks celery, chopped
1 large leek, chopped
2 onions, thinly sliced
4 bay leaves
600 milliliters / 2 1/2 cups red wine
Bunch of fresh thyme
2 tablespoons dried marjoram
1.7 liter / 7 cups vegetable stock
2 teaspoons shoyu (japanese soy sauce)
2 teaspoons yeast extract (or vegemite)
1 x 340 grams / 12 ounces can chestnuts
Freshly ground black pepper

METHOD

Heat the oil in a large pan and fry the carrot, celery, leek and half the onion over a low heat for 10 minutes, stirring, until softened. Stir in bay leaves, red wine, thyme, marjoram and vegetable stock.

Bring to the boil and boil rapidly for 10 minutes until reduced by half. Strain into a jug and discard the vegetables, add the shoyu, yeast extract and black pepper. Return the strained stock to the pan.

Add the chestnuts and remaining onion to the stock and simmer over a low heat for 10 minutes. Serve with Roasted Butternut Squash with Garlic Mushrooms.

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