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
Prep:10 mins
Serves 6 – 8
1 onion, chopped2 carrots, finely diced2 celery sticks, finely chopped2 bay leaves1 large thyme spriglarge knob of butter1 tbsp sugar2 tbsp plain flour1 tsp Marmite (optional, but it does add colour and depth)1 tbsp tomato purée2 tbsp red wine vinegar1l vegetable stock (or chicken or beef stock, if you prefer)soy sauce, to taste
STEP 1Fry 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 2Stir 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 3Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.
