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Veggie gravy in a small jug

Veggie gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 (makes about 400ml)

Make this veggie gravy ahead of time and freeze for a later date. It makes an ideal accompaniment to a veggie toad-in-the-hole or nut roast

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal139
fat6g
saturates1g
carbs18g
sugars9g
fibre2g
protein2g
salt0.8g
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Ingredients

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 Marmite, 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 Marmite to season and colour, if you like. Will freeze for up to two months.

Goes well with

Recipe from Good Food magazine, January 2018

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A star rating of 5 out of 5.7 ratings
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