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Make-ahead vegetarian gravy

Vegetarian gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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
Nutrition: per serving
HighlightNutrientUnit
kcal84
fat4g
saturates2g
carbs11g
sugars8g
fibre2g
protein2g
low insalt0.66g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, December 2010

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A star rating of 4.1 out of 5.44 ratings
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