Chestnut gravy is a luscious unconventional accompaniment to dishes. The sauce is thick and yet retains the subtle flavour of the chestnut. For me, chestnuts pervade the senses. I use fresh chestnuts. Admittedly, shelling the chestnuts is time consuming – so be warned if you decided to do this recipe that way – I feel you. Though, you could use pre-cooked chestnuts as a substitute if you don’t want to go through the hustle of shelling.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.