Veggie gravy

family friendly freezable gravy vegetarian veggie

N/A

Serves 4 (makes about 400ml)

Source

Ingredients

1 onion , chopped

2 carrots , finely chopped (about 200g)

2 celery sticks , finely 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

Method

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.

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.