100mlporcini soaking liquid(reserved from recipe above)
400mlvegetable stock(boiling water made up with 1 tbsp vegetable stock powder)
handful fresh parsley
Heat the margarine in a small saucepan over a medium heat, then peel and finely chop the onion and add to the pan, along with the garlic. Cook gently for 3-4 minutes until starting to soften.
Stir through the flour until no lumps remain, then add the porcini soaking liquid and bring to a gentle simmer, stirring constantly.
Add the vegetable stock, cranberry and soy sauces, then continue to simmer for 10 minutes until the gravy has thickened slightly.
Use a hand blender to blitz the gravy until completely smooth, (or pour into a blender or food processor), then add the parsley (leaves only, discard the stalks) and blitz one or twice more until the parsley is finely chopped through the gravy. The gravy can be made in advance and reheated just before serving.