Everyone will love this vegan/vegetarian friendly gravy – even the carnivores will appreciate it’s delicious flavours. It’s not fiddly to make but it requires a little patience so is best made in advance to save time later on & to allow the flavours to intensify. Stores well in the fridge for up to 5 days, also freezes well, so ideal to portion out into batches to take out what you need, whenever you need it.
2 spanish onions, peeled & chopped
1 large carrot, peeled & chopped
1 stick of celery, chopped
1 bay leaf, 1 tsp dried thyme, 1 tsp sage
1 tbsp red wine vinegar
1 tsp marmite
1 tbsp soy sauce, tamari or liquid aminos
1 tbsp tomato puree
1 tbsp plain flour
1 litre of vegetable stock
1. Spray a large saucepan with fry light and throw in all the chopped vegetables and herbs. Saute over a gentle heat for 25-30 minutes, stirring occasionally.
2. Add the wine vinegar, marmite, soy, tomato puree and flour. Pour in the stock and stir well. Put back on the heat and simmer for another 10-15 minutes until reduced and liquid has thickened.
3. Push the mixture through a sieve, collecting the juices into a large jug.
For a thicker gravy, return the jug juices back to the saucepan and continue to cook to reduce the volume of liquid – alternatively, puree some of the cooked veg and stir into the jug juices to your desired viscosity.
Tip – Add a tablespoon of port, canberry sauce or redcurrant jelly (at step 2) for a festive twist!