Vegetarian & Vegan food

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Cazakstan in reply to @hugo7
My tried and tested onion gravy:
- Slice a medium white onion in to 3-4mm half-moons.
- Slowly saute the onions and some fresh thyme/rosemary springs in a bit of butter and olive oil for 15-20 mins until starting to colour.
- Add a glass of red wine and cook off the alcohol.
- Add 750ml-litre of veggie stock (Marigold Bouillon is nice).
- Stir in a teaspoon of dijon mustard and a teaspoon of marmite (you won;pt taste it but it adds body and umami).
- Couple of shakes of veggie Worcestershire sauce and some malt vinegar.
- Cook the gravy for 30 mins minimum and as long as you like to develop the flavour, can add more stock if it boils down too far.
-Thicken with a slurry of cornflour and water to your desired consistency. Don't add cornflour directly to the pot as it will form clumps.
-Season to taste with black pepper and serve.

This can be frozen ahead too.

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hugo7 in reply to @Cazakstan

Cheers! That's really helpful.

Good to know it can be frozen as well. Not ideal but I guess I can use normal flour to make a roux. My mum always uses wine to make the cornflower slurry, which works well

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Cazakstan in reply to @hugo7

Only problem with using wine for the slurry is it's going in at the and and you won't burn the alcohol off so you'll taste it.

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