VEGGIE GRAVY

Veggie gravy image

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

Provided by Juliet Sear

Time 1h5m

Yield Serves 4 (makes about 400ml)

Number Of Ingredients 12

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 Marmite (optional)
1 tbsp tomato purée
2 tbsp balsamic vinegar
1l vegetable stock

Steps:

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.
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.

Nutrition Facts : Calories 139 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.8 milligram of sodium