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Vegetarian gravy

Make-ahead vegetarian gravy

Vegetarian gravy

Name: Vegetarian gravy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: British
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

Good Food team

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4 out of 5.57 ratingsRate

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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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal84
fat4g
saturates2g
carbs11g
sugars8g
fibre2g
protein2g
salt0.66g

low

Method

step 1

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.
step 2

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.
step 3

Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

Recipe from Good Food magazine, December 2010

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A star rating of 4 out of 5.57 ratings

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