
Jamie Oliver’s Vegan Gravy
This gravy is amazing goes with anything! Stir in some Cranberry jam at Christmas for a slightly sweeter gravy.
Ingredients
Yields
- 2Onions
- 2Carrots
- 2Sticks of celery
- Olive oil
- 2Fresh bay leaves (Dried work ok!)
- 1Sprig of fresh thyme
- 1tbspSoft brown sugar
- 2tbspPlain flour
- 1tspMarmite
- 1tbspTomato purée
- 2tbspRed wine vinegar
- 1lVegetable stock (we use Marigold Vegan Bouillon Powder)
Instructions
- 1
Peel the onions, then roughly chop along with the carrots and celery.
- 2
Add to a large pan over a medium heat with a splash of olive oil and the herbs.
- 3
Fry for around 15 minutes, or until turning golden.
- 4
Add the sugar and continue to cook for a further 5 minutes, or until sticky and caramelised.
- 5
Stir in the flour, then add the Marmite, tomato purée and vinegar.
- 6
Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced.
- 7
Pass it through a sieve into another large pan, using a spoon to squeeze out all the flavours.
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