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Veggie gravy

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

  • Prep: 20 mins
    Cook: 45 mins
  • Serves 4 (makes about 400ml)
  • Easy
  • Serves 4 (makes about 400ml)
  • Easy
  • Calories 139
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 6
  • Fibre 2
  • Salt 0.8

Nutrition per serving

  • Calories 139
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 6
  • Fibre 2
  • Salt 0.8

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

Method

  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.

  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.

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