Veggie gravy

• onion↗1

  chopped

• carrots↗2

  finely chopped (about 200g)

• celery sticks↗2

  finely chopped (about 200g)

• bay leaves↗2
• large thyme sprig↗1
• butter↗large knob of

  (or 2 tbsp olive oil)

• golden caster sugar↗1 tbsp tbsp
• plain flour↗2 tbsp tbsp
• yeast extract2 tsp tsp

  (optional)

• tomato purée↗1 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• vegetable stock↗1l l
• dark soy sauce↗

  to season (optional

Step-by-step instructions

1. 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.

2. 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.