Winter vegan gravy with dried plums

The wintery vegan gravy with dried plums and cinnamon is an ideal accompaniment to Christmas dishes.

Serving size: We have calculated the amount for 4 people. This is quite generous. If you use less sauce, the amount is also sufficient for 6.

Vegetable stock: A basic distinction is made between broth and stock. Broth serves both as a basic ingredient and as a dish in its own right, whereas stock is a heavily boiled, concentrated, salt-free, and therefore unfinished cooking ingredient. However, depending on the concentration, stock is a very intense flavor carrier. For health reasons, we deliberately choose the low-salt version.

Bay leaves: The shiny, aromatic leaves of the bay laurel can be used fresh or dried. They have a unique piquant, spicy aroma.

Soy sauce: The Japanese call umami the fifth taste. Soy sauce, but also dried mushrooms, contain it. In addition to sweet and salty, bitter and sour, umami stands for a full-bodied taste and thus serves as a natural flavor enhancer.

Allspice: Jamaica is the main growing area for allspice plants. Allspice is particularly popular in Caribbean cuisine. The rich taste is reminiscent of pepper, cinnamon, nutmeg and cloves. This is why allspice is also known as four-spice or all-spice.

Dried fruits are often sulphurized: The sulphur coating helps prevent rotting as it inhibits the metabolism of many microorganisms and thus improves the shelf life of the product, while also preserving the colour of the fruit. However, the preservation process destroys some vitamins, such as folic acid, and sulphur can have health consequences for asthmatics and allergy sufferers. It is therefore best to use unsulphured fruit.

The wintery sauce is ideal as a side dish for potatoes, dumplings, gnocchi, vegan roasts and roulades, such as Barbara's Christmas roast and baked savoy cabbage roulades.

Shelf life: The sauce will last for 3 days in the fridge. However, you can also freeze it. Then it will last longer.

Instead of button mushrooms, you can also use dried mushrooms. Soak them for about 15 minutes and then drain the soaking water.

Your own broth / stock: If you would like to prepare your own vegetable broth or vegetable stock, you will find suitable recipes below:
- Instant vegetable broth with carrots, celery and leek
- Organic mushroom vegetable broth with carrots and celery
- Vegan vegetable stock with celery, leek, fennel