If you need homemade vegetable gravy, this recipe is pretty simple and goes nicely with roasts, pies, mash and other gravy-loving dishes.
Preparation
Serves 4
Cooking Instructions
- Heat the oil in a large flat-bottomed pan, then add the celery, onion, and carrots
- Once the veg has started to soften, add the garlic, turning the heat to medium
- Once the garlic is beginning to cook, but before it goes brown, add the maple syrup/sugar and stir, ensuring all ingredients are well coated
- Allow to simmer for a minute or so, until the vegetables begin to caramelise
- Add the yeast extract and mix again to ensure even coating
- If at any point you find the pan is browning, add a small splash of water to prevent burning
- Add the flour & vegetable bouillon, stir to make sure everything is coated evenly
- Add the wine or balsamic vinegar and mix well
- Once the wine/vinegar has heated up, add the water, stirring continually as you do
- Bring to the boil, stirring regularly
- Stir in the tomato puree
- Allow to simmer for 15 minutes or so, until the mixture thickens and the gravy reduces to your desired consistency
- Once you’ve achieved your desired consistency and flavour, sieve into a fresh pan and warm just before you serve the remainder of your meal
Tips:
- If you don’t have yeast extract, you can try substituting with nutritional yeast and/or soy sauce
- For a bit of variety, try adding different herbs, such as sage, or bay leaves
- Try adding mushrooms or a little chopped beetroot when you’re adding the veg for a slightly more earthy flavour, the beetroot also gives the gravy a lovely deep colour to it
- If you want to get all the flavour when sieving, feel free to pour a little freshly boiled water over the remaining mixture, then reduce down as needed