This smooth, rich gravy is easy to make in advance.

Serves: 4
Preparation: 5 mins
Cooking: 25 mins




1 onion, finely chopped
1 tbsp olive oil
1 tsp mustard seeds
2 cloves garlic, chopped
1 stick celery, chopped
5 cherry tomatoes
600ml vegan vegetable stock*
2 tsp cranberry sauce
3 tbsp vegan red wine
1 tsp dried mixed herbs
Salt and pepper



1. Gently fry the onion in the oil in a large, deep pan for 5 minutes. Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally.

2. Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. Purée with a stick blender until smooth.

Note: Will keep for up to three days in the fridge. Can be frozen for up to three months.
*Gluten-free stock is available in most supermarkets



Typical nutritional values per serving

Energy: 52 kcals
Protein: 1.1g
Carbohydrate: 5.8g
Of which sugars: 5.2g
Fat: 0.9g
Of which saturates: 0.1g
Fibre: 1.6g
Salt: 1.2g

© The Vegetarian Society