Ultimate veggie gravy
Made from a blend of vegetables and enhanced with mustard and rosemary, this vegan gravy is packed with nutrients and flavour. To make ahead: Pour the gravy into a freezer-proof container. Cover and freeze for up to 3 months, or chill for up to 3 days. To serve, slowly reheat the defrosted gravy and bring to the boil. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 10 mins
Cook: 1 hr 5 mins
Total: 1 hr 15 mins
Serves: 8
Ingredients
- 4 tbsp Olive oil
- 600g Frozen vegetable base mix (carrots, onion, celery)
- 4 Garlic cloves (sliced)
- 10g Fresh rosemary
- 50g Plain flour
- 450ml Vegetable stock
- 2 tbsp Wholegrain mustard
Method
Step 1
Heat 1 tbsp olive oil in a large saucepan over a medium-high heat. Add the frozen vegetable base mix, the garlic and the fresh rosemary leaves. Cook, stirring until the water has evaporated.
Step 2
Reduce the heat and cook gently for 20-30 minutes until golden. Stir in 3 tbsp olive oil, then add the plain flour; cook, stirring for 2-3 minutes.
Step 3
Pour in the vegetable stock and 1 litre of boiling water. Bring to the boil, then simmer gently for 30 minutes until thickened, stirring occasionally and scraping up any bits stuck to the pan.
Step 4
Pour through a sieve into another pan or serving jug. Stir through the mustard and season.
