Easy Vegan Gravy
This rich and flavorful vegan gravy is perfect for a plant-based roast dinner. Root vegetables are roasted with aromatic herbs and tomato puree, then simmered with vegan white wine, vegetable stock, and a hint of Marmite. It's an excellent finishing touch for any vegan feast and can be made ahead and frozen for convenience.
Instructions
- 1
Preheat the oven to 200°C (fan 180°C). Place the onions (2), carrots (2), celery (2), and thyme (1 sprig) in a large flameproof roasting tin. Toss with vegetable oil (1 tbsp), season lightly with [salt] and [black pepper], then roast.
- 2
Stir in the tomato puree (1 tsp) and continue to cook in the oven for 15-20 minutes until the vegetables are slightly charred.
- 3
Place the roasting tin on the hob over medium heat. Stir in the plain flour (2 tbsp) until well incorporated, pressing down on the vegetables to extract maximum flavor. Pour in the vegan dry white wine (125 ml) (if using) and cook until evaporated.
- 4
Pour in the vegetable stock (1.25 litre) and stir in marmite (1.5 tsp). Bring to a boil and cook for 10-15 minutes more until the mixture thickens. Strain through a sieve and add more [marmite] to taste if desired.
Nutrition Facts
Per portion