There’s nothing like a good gravy to tie the decadent flavours of a fall or winter feast together. Our spin on this classic sauce is completely vegan, so almost anyone can enjoy it – as long as they’re cool jumping on a groovy gravy train, since this sauce is also lightly infused with cannabis.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
2 onions, roughly chopped
2 carrots, roughly chopped
2 sticks of celery, roughly chopped
25 g dried porcini mushrooms, roughly chopped
1 tbsp olive oil
2 tbsp cannabis-infused olive oil
2 fresh bay leaves
2 sprigs fresh thyme
2 tbsp port
2 tbsp plain flour
2 tsp Marmite
1 tbsp tomato purée
2 tbsp red wine vinegar
1.5 l organic vegetable stock
In large pan over medium heat, saute onions, carrots, celery and porcini with both olive oils and the herbs. Fry for around 25 minutes, or until turning golden, stirring occasionally.
Add the port and infused honey and cook another 5 minutes, or until sticky and caramelised.
Stir in the flour, then add the Marmite, tomato purée and vinegar.
Pour in the stock, then bring to a boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced.
Pass the gravy through a fine strainer into another large pan, using a spoon to squeeze out all the flavour.