BBC Good Food Magazine

Vegan gravy base

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Vegetable skins add colour and flavour to this. Serve as is for vegetarian­s and vegans, or use as an easy,

make-ahead base for any other gravy.

SERVES 8-10 PREP 10 mins COOK 40 mins EASY V ❄

1 onion, unpeeled, roughly chopped 2 carrots, unpeeled,

roughly chopped

4 mushrooms, sliced

3 tbsp sunflower oil

3 thyme sprigs

3 bay leaves

1 tsp light brown soft sugar

1 tbsp tomato purée

3 tbsp plain flour

1 tsp yeast extract

1 tbsp red wine vinegar (check the

label to ensure it’s vegan) 150ml red wine or port (check the

label to ensure it’s vegan)

1.2 litres vegetable stock (check the

label to ensure it’s vegan)

1 tbsp soy sauce

1 Heat a large, dry saucepan or flameproof casserole over a high heat and cook the onions and carrots for 3 mins until they start to squeak and burn a little. Add the mushrooms and continue to cook

for 2 mins. When everything is starting to scorch, drizzle over the oil, scatter in the herbs and sizzle everything for 3 mins until softened. 2 Scatter in the sugar and leave to caramelise for 1 min, then stir in the tomato purée and cook for 2 mins more until everything is deep red. Stir in the flour to make a thick paste and cook for another 2 mins, then stir in the yeast extract, splash in the red wine vinegar and simmer for another minute.

3 Pour over the red wine and bubble for 5 mins to reduce, then add the stock and soy sauce. Bring to the boil, then turn the heat down to simmer gently for 30 mins. Strain the gravy through a fine sieve, pressing the veg against the mesh to extract all the flavour. Once cool, will keep in an airtight container in the fridge for three days or the freezer for up to six months. To reheat, stir in a pan over a low heat.

GOOD TO KNOW vegan • low fat

PER SERVING (10) 80 kcals • fat 4g • saturates 0.4g •

carbs 7g • sugars 2g • fibre 1g • protein 2g • salt 0.6g

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