There are really no extra special vegan gravies out there. We have tried most of them. But this one is always a winner - it tastes great and has the perfect graviness (is that a word?). The most time consuming part is browning the onions, but trust us – it is worth it!
Ingredients:
Two brown onions
One or two tablespoons olive oil
Drizzle tamari/soy sauce
Stock (or just water)
Salt
Marmite (yes, you need marmite for this, none of the other mites)
Cornflour
Seasoning – black or white pepper (or both), sprinkle of thyme
Chop the onion into half rings, hopefully of all the same thickness. Fry them in a fry pan in the oil until they are all browned. This can happen suddenly, so if you walk away thinking nothing is happening it will turn on you without warning!
Drown in stock (or water) so the onions are covered by about 2-3cm water.
Add salt and soy sauce and stir.
Taste for saltiness then add marmite. Taste again. Add herbs and pepper. If you want a pepper type gravy then go hard on the pepper!
Mix about one tablespoon of cornflour into a small amount of cold water and mix into thickish paste. Pour into gravy and mix. It will thicken and get deliciously shiny. Once it tastes right and is the right thickness, it is ready to serve on our herb sausages.