This vegetarian gravy recipe will elevate your roast dinner. Build layers of flavour with veggies, earthy porcini mushrooms, red wine and woody herbs, alongside a dollop of cranberry sauce for that all-important tang and sweetness. Make this ahead and freeze – simply defrost and reheat thoroughly before serving. Swap the butter for a plant-based alternative to make a vegan version.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
45MIN
Total time
Ingredients
Servings
6
15 g
M&S dried porcini mushrooms
700 ml
boiling water
50 g
M&S Remarksable Value salted butter
1
M&S Remarksable Value red onion, peeled, roughly chopped
2
M&S Remarksable Value carrots, peeled, roughly chopped
2 sticks
M&S Remarksable Value whole celery, roughly chopped
5 g
M&S fresh thyme, leaves picked
5 g
M&S fresh rosemary
1
M&S fresh bay leaf
1
M&S red wine flavour pot
200 ml
M&S Classics Malbec
1 tsp
Marmite®
2 tbsp
cornflour
1 tbsp
M&S Collection cranberry and port sauce
Nutrition per serving
Calories
146kcal
Fat
7.5 g
Saturates
4.4 g
Sugars
5.8 g
Salt
191.9 mg
