Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners – mushroom ketchup adds depth to this version
Ingredients
- 2 tbsp oil
- 2 large onions, cut into wedges
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 2 bay leaves, torn
- 2 tbsp flour
- 400ml red wine
- 400ml vegetable stock
- 2 tbsp mushroom ketchup
Method
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Heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.
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Add the flour and cook for 3-4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste.