Vegetarian Gravy


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Excellent sauce to use over a nut roast or anything lentil.

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  • 1 large red onion, sliced
  • 3 turnips, sliced
  • 3 celery stalks, sliced
  • 4 oz. mushrooms, halved
  • 2 whole garlic cloves
  • 6 Tbs. sunflower oil
  • 6 C. vegetable stock or water
  • 3 Tbs. soy sauce
  • Good pinch of granulated sugar
  • Salt and ground black pepper

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Cook the vegetables and garlic on a moderately high heat with the oil in a large saucepan, stirring occasionally until nicely browned but not singed. This should take about 15-20 minutes. Add the stock or water and soy sauce and bring to a boil, then cover and simmer for another 20 minutes. Purée the vegetables, adding a little of the stock, and return them to the pan by rubbing the pulp through a sieve with the back of a ladle or wooden spoon. Taste for seasoning and add the sugar. Freeze at least half of the gravy to use later and reheat the rest to serve with the lentil and nut roast.

Yield: 1 3/4 pints

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