Tomato and Cranberry Gravy

This smooth, rich gravy is easy to make in advance. This will keep for up to three days in the fridge and can be frozen for up to three months.

  • Serves 4

  • Preparation 5 mins

  • Cooking 25 mins

Tomato and Cranberry Gravy
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Low Fat

  • Nut-Free

  • Suitable for Freezing

  • Vegan

  • Wheat-Free


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

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