Jamie Oliver’s Vegan Gravy

2 Onions

2 Carrots

2 Sticks of celery

Olive oil

2 Fresh bay leaves (Dried work ok!)

1 Sprig of fresh thyme

1 tbsp Soft brown sugar

2 tbsp Plain flour

1 tsp Marmite

1 tbsp Tomato purée

2 tbsp Red wine vinegar

1 l Vegetable stock (we use Marigold Vegan Bouillon Powder)

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

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

Fry for around 15 minutes, or until turning golden.

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

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

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

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