We created the recipe for this gravy for a vegan Christmas dinner. It was served with filled savoy and a potato roll filled with champignons. You can read the whole article about the Christmas dinner in Rensow here.

Finely chop the shallots and garlic. Heat the rapeseed oil and sweat shallots and garlic in it. Add the tomato paste and sweat as well. Deglaze with port and red wine vinegar and let it cook for about 5 minutes. Pour vegetable broth and add porcini and the bay leaf. Let the sauce boil down at medium heat for about 30 minutes. Take out the bay lead. Add the elderberry jelly and puree the sauce. If you want, let the sauce boil down a bit more and season with salt.

FoR 500 ml (4 Servings)

2 shallots

1 clove of garlic

1,5 tbsp virgin canola oil

1 tbsp tomato paste

200 ml port wine

2 tbsp red wine vinegar

1 l vegetable stock

10 g dried porcini

1 bay leaf

2 tbsp elderberry jelly

salt