Veggie gravy
Method
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Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown.
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Add the tomato purée and fry for 30 seconds.
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Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps.
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Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce.
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Pour through a sieve into a clean pan. Season with salt and pepper before serving.
Ingredients
- 1 small onion
- 1 stick of celery
- 1 medium carrot
- 1 tbsp vegetable oil or a good knob of butter
- 2 tsp of chopped fresh herbs (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs
- 1 bay leaf
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 500ml/18fl oz vegetable stock, homemade or made from 1 stock cube
- 50ml/2fl oz sweet sherry, brandy or wine of choice
- 1 tsp yeast extract or 1 tbsp soy sauce
- salt and pepper
Shopping List
Veggie gravy
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Drinks