Perfect Vegan Gravy
Total Time
1 hour and 5 minutes
Prep Time
0 seconds
Cook Time
1 hour and 5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 onions
- 2 carrots
- 2 sticks of celery
- 3 tablespoons olive oil
- 2 teaspoons of sea salt
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2 heaped tbsp plain flour
- 2 Medjool dates
- 1 tbsp Marmite
- 1 tablespoon tomato purée
- 2 tablespoons red wine vinegar
- 2 tablespoons tamari
- 1l vegetable stock
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Preparation
Step 1
Warm the olive oil in a large saucepan, and add the onion, carrot, celery, herbs and salt. Fry over a medium heat for at least 20 minutes, stirring occasionally, until browned and sticky - you want lots of caramelisation.
Step 2
Add the flour, stir and cook off for a further 5 minutes, then add the medjool dates, marmite, tomato puree, red wine vinegar and tamari and fry for another 5 minutes.
Step 3
Add the stock, bring to the boil, then leave to simmer over low heat for 30 minutes, stirring occasionally.
Step 4
Strain through a fine sieve, pushing down the vegetables to get out every drop of liquid. Use right away, or store in an airtight container in the fridge for 3 days or freezer for 1 month, and simply reheat when needed.
Step 5
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