Make this vegetarian gravy ahead of time and keep in the freezer to pair with veggie sausages, or meat. Great for a tasty, fuss-free supper
Ingredients
- 1 onion, chopped
- 2 carrots, finely diced
- 2 celery sticks, finely chopped
- 2 bay leaves
- 1 large thyme sprig
- large knob of butter
- 1 tbsp sugar
- 2 tbsp plain flour
- 1 tsp Marmite (optional, but it does add colour and depth)
- 1 tbsp tomato purée
- 2 tbsp red wine vinegar
- 1l vegetable stock (or chicken or beef stock, if you prefer)
- soy sauce, to taste
Method
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Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
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Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
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Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.