Thin Gravy

This is a thinner gravy recipe from yesterday, it is essentially a stock. I like to leave it for as long as I can, on a low heat to ensure all of the flavours really get a chance to come through.


2 x vegan stock cubes

1 litre x boiling water

1 x red onion (peeled and diced)

2 x carrots (peeled and diced)

2 x celery sticks (diced)

2 tablespoons x coconut oil

3 x garlic cloves (peeled and diced)

Black pepper for seasoning


1. Place carrots, onion, celery, garlic and coconut oil in a large pan and allow to cook on a medium heat for 5 minutes, to entice the aroma.

2. Add water and stock and stir well, return to boil and simmer for a further 10 minutes.

3. Stir again, adding the black pepper to taste.

4. Allow to simmer for 45 minutes on a low heat, stirring occasionally.

5. If you are using this as a stock, then remove from heat, sieve the vegetables, and return the liquid back to the pan to warm through or store for 1 day.

If you are wanting to turn this into a soup, then mash instead of sieve and add potatoes when adding pepper.

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