Vegan Gravy with a Belgian Twist
Thick and creamy vegan porcini gravy with Belgian apple-pear fruit syrup. Only 15 minutes preparation time. Serve with mashed potatoes for a filling dinner.
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Servings: 4
Ingredients
- 30 g dried porcini mushrooms
- 1 small onion
- 100 g carrots about 1 medium carrot
- olive oil
- 100 ml red wine I use Merlot
- 400 ml vegetable stock
- 50 g cashew nuts
- 4 cloves
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoon apple-pear fruit syrup also known as sirop de Liège in French or appel en peer stroop in Dutch
Instructions
- Rehydrate the mushrooms in lukewarm water.
- Peel and dice the onion and the carrot.
- Heat a saucepan with olive oil. When hot, sauté the onion until translucent. Add the carrot dices and sauté for 5 minutes over medium-high heat.
- Deglaze with red wine. Simmer over medium-high heat for 5 minutes.
- Drain and rinse the porcini mushrooms.
- Add the vegetable stock, mushrooms, cashews, cloves, salt, cinnamon and nutmeg to the saucepan. Simmer over medium heat for 20 minutes.
- Add the apple-pear fruit syrup. Simmer for another 2 minutes.
- Blend on high using a hand mixer or a powerful blender*. Add a splash of water or vegetable stock if you prefer a thinner consistency.
Notes
*If you use a blender, make sure to remove the center piece (feeder cap) of the blender lid since the gravy is still hot and start blending on low.
**Serve with my Belgian carrot and potato mash (here).
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