HOW TO MAKE VEGAN STEAK RECIPES
SUPER-TASTY VEGAN GRAVY RECIPE | JAMIE OLIVER RECIPES
Super-tasty and flavoursome, this gravy is just as good as the real thing.
Total Time 40 minutes
Yield 800ml
Number Of Ingredients 14
Steps:
- 1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.
Nutrition Facts : Calories 105 calories, FatContent 2.7 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 16.3 g carbohydrate, SugarContent 11 g sugar, SodiumContent 0.2 g salt, FiberContent 2 g fibre
HEALTHY STEAK RECIPES | BBC GOOD FOOD
Create a spectacular steak dinner with these healthy recipe ideas, from steak-topped salads to sensational stir-fries, using beef, pork and lamb.
Provided by Good Food team
Number Of Ingredients 1
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Calories 347 calories per serving
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Cuisine https://schema.org/GlutenFreeDiet
Calories 347 calories per serving
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Get the meat out of the fridge an hour before you want to start cooking it, then you can do this first stage an hour or two before you roast it. Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked. Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray. Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally – I like to slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day). Thinly slice and serve, drizzling each portion with resting juices. The leftovers will make an epic sarnie.
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