Veggie gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (makes about 400ml)
Skip to ingredients
- 1 onionchopped
- 2 carrotsfinely chopped (about 200g)
- 2 celery sticksfinely chopped (about 200g)
- 2 bay leaves
- 1 large thyme sprig
- large knob of butter(or 2 tbsp olive oil)
- 1 tbsp golden caster sugar
- 2 tbsp plain flour
- 2 tsp yeast extract(optional)
- 1 tbsp tomato purée
- 2 tbsp balsamic vinegar
- 1l vegetable stock
- dark soy sauceto season (optional
Nutrition: Per serving
- kcal139
- fat6g
- saturates1g
- carbs18g
- sugars9g
- fibre2g
- protein2g
- salt0.8g
Method
step 1
Gently cook the veg, herbs and butter in a pan for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook for 1-2 mins until a little caramelised. Stir in the flour and combine well. Add the yeast extract, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.
step 2
Simmer everything together until you have a thickened sauce, this will take about 30 mins. Sieve, then add soy sauce and a touch more yeast extract to season and colour, if you like. Will freeze for up to two months.
