Vegetarian Gravy

Most great gravy recipes are based on the juices from roasted meat. When cooking for vegetarians that is, of course, out of the question so, how do you pack flavour into a vegetarian gravy?

The key is to remember that gravy is just another word for sauce, and the French have spent hundreds of years creating and refining the art of sauce-making. Taking cues from that tradition, making a thick, rich, glossy and flavourful gravy isn’t hard at all.

As with all cookery, building flavour is a simply a matter of understanding where flavour comes from, and sensibly layering it into the sauce. The caramelised onions provide the base flavour, the butter adds richness and unctuousness, the wine brings aroma and the Marmite and mustard bring punch.

This gravy is not second-class, it has become my regular go-to recipe. You can (as I have) fearlessly serve it alongside roasted beef or a nut roast and everybody will be delighted.

gravy.jpg

RECIPE makes enough for six people

2 onions, thinly sliced

50g unsalted butter

2 tbsp olive oil

100ml Madeira or Marsala

600g dark vegetable stock

1 tsp Marmite (or similar yeast extract)

4 tsp vegetarian gravy browning (Bisto is vegetarian-friendly)

1/2 tsp English mustard powder

a small knob of butter to finish


METHOD

In a large pan, melt the butter with the oil (the oil prevents the butter from burning) then fry the onions over a medium-high heat until they are well coloured and starting to catch. Stir frequently but not constantly.

Meanwhile, prepare and heat the vegetable stock and add the Marmite to it.

Add the Madeira/Marsala to the pan and it should bubble vigorously, for a bit of fun you can set light to the alcohol fumes as they bubble off – just be careful. Scrape any caramelisation from the bottom and sides of the pan, then after a minute add the vegetable stock and bring it to the boil.

While bringing it to the boil, combine the gravy browning with the mustard powder and then add a little water to make a thin paste. When the gravy is boiling, add the paste and stir constantly until the gravy is thick.

Sieve out the onions, and test and adjust the seasoning. You can now leave it to sit until you are ready to eat.

Just before serving, reheat the gravy and when it is hot add a small knob of butter and whisk it in until the sauce is glossy. Transfer to a warmed jug and serve.

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