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Veggie gravy | Daily Dine

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

condiment👶Family Friendly🥬vegetarianveggie

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Nutritional Information

calories:139 kcal

Fat:6 g

saturated fat:1 g

Carbohydrate:18 g

Sugar:9 g

dietary fiber:2 g

protein:2 g

sodium:0.8 mg

Ingredients

1 Onion chopped

2 carrots finely chopped (about 200g)

2 celery sticks finely chopped (about 200g)

2 Bay Leaves

1 large thyme sprig

1 large knob of butter (or 2 tbsp olive oil)

1 tbsp golden caster sugar

2 tbsp Plain Flour

2 tsp yeast extract (optional)

1 tbsp Tomato purée

2 tbsp balsamic vinegar

1 1l vegetable stock

1 dark soy sauce to season (optional

Instructions

Step 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 yeast extract, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.
Step 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 yeast extract to season and colour, if you like. Will freeze for up to two months.