Vegetarian & Vegan food

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.