Gravy can make or break a good meal. Whether you’re serving it up alongside biscuits, with a good roast, or just alongside some creamy mashed potato, it needs to be savory (but not too salty), smooth, and rich. Check out this recipe, which may just be one of the best vegetarian gravies out there.
Ingredients:
- 2 onions
- 1 cup of vegetable stock (see below)
- 1/2 cup of red wine
- 3 tablespoons of butter
- 2 tablespoons of flour
- 1 teaspoon of red wine vinegar
- 1 tablespoon of oil
- Salt and pepper
- Water
Instructions:
- Make the vegetable stock. If possible, boil up the discarded tops, tails, and peelings of vegetables that you have stored in the fridge or freezer. If you don’t have access to vegetable peelings, a store-bought stock cube will also work.
- Heat the butter in a pan and add the flour, stir through for 2 minutes until the flour is cooked. Very slowly add the wine and vegetable stock, bring to a simmer, and keep stirring.
- Slice the onions finely and fry in the oil until soft. Add these to the stock and wine.
- Add water if needed, to loosen the gravy, and season with salt and pepper to taste.
- Blend the gravy, using a hand blender or food processor. When you’re ready to serve, reheat so that it is piping hot.
