Vegan Gravy
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • olive oil
  • 2 fresh bay leaves
  • 1 large sprig of fresh thyme
  • 1 tablespoon soft brown sugar
  • 2 tablespoons plain flour
  • 1 teaspoon Marmite
  • 1 tablespoon tomato purée
  • 2 tablespoons red wine vinegar
  • 1 litre vegetable stock, preferably organic

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 those lovely flavours. Serve with vegan nut roast.