Vegan gravy
Ingredients
- 6 large portobello mushrooms
- 3 onions, unpeeled, quartered
- 4 carrots, unpeeled, roughly chopped
- 3 celery sticks, roughly chopped
- 1 garlic bulb, halved
- 2 tbsp sunflower oil
- 2 tbsp agave syrup
- 2 tbsp red wine vinegar
- 2 tbsp tomato purée
- 2 tbsp soy sauce
- 100g plain flour
- 25g dried mushrooms
- 150ml ruby port
- 2 litres vegetable stock
- 3 bay leaves
- small bunch of thyme
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