1 1/2 pints vegetable stock, 1 tsp rosemary, 1 tsp thyme, 1 bay leaf, 1 tsp freshly ground nutmeg, 1 tsp nigella seeds, 2 onions, 1 tbsp garlic salt, 1 tbsp olive oil, 1 can chestnut puree.
Serves: 10 Preparation: 30 minutes
Vegetarian gravy. It is what it is but it rarely competes with a "proper" gravy in terms of colour, texture and flavour. This Christmas, treat your vegan and vegetarian guests to a beautiful, fragrant sauce that isn't bulked out with thickening agents and flour that compromise the flavour. Speaking of flavour - what could be more Christmas than chestnut and nutmeg? Bring it on! (Mashed potato snowmen optional)
1) Peel and thinly slice the onion, then pop out the rings. Add to a pan with the olive oil and nigella seeds and sizzle until soft.
2) Add the rosemary, thyme and garlic salt, then stir in the chestnut puree.
3) Add the vegetable stock and bay leaf and stir until the chestnut puree has dissolved.
4) Season to taste with salt pepper and freshly grated nutmeg and serve.