• 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. 1

   Peel the onions, then roughly chop along with the carrots and celery.

2. 2

   Add to a large pan over a medium heat with a splash of olive oil and the herbs.

3. 3

   Fry for around 15 minutes, or until turning golden.

4. 4

   Add the sugar and continue to cook for a further 5 minutes, or until sticky and caramelised.

5. 5

   Stir in the flour, then add the Marmite, tomato purée and vinegar.

6. 6

   Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced.

7. 7

   Pass it through a sieve into another large pan, using a spoon to squeeze out all the flavours.