gravy

Ingredients for 1 servings:

• ½ onion(s)
• ¼ carrot(s)
• ¼ stalk(s) leek
• 20 g celery
• ½ tsp tomato paste
• ½ tbsp flour
• 50 ml red wine, vegan
• 250 ml vegetable stock
• 1 bay leaf
• 2 allspice berries
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Red wine sauce, vegan

Quarter the onion half and brown the cut sides in a hot pan without oil. Roughly chop the remaining vegetables, add them to the pan with 2 tablespoons of oil and roast until golden brown. Now add the tomato paste and flour and roast for about 3 minutes. Deglaze with the red wine and let the liquid absorb. Add the vegetable stock, bay leaf, and allspice berries (best placed in a tea strainer) and simmer for 15 minutes. Season with salt and pepper, purée everything finely with a hand blender, and pass through a sieve. If the sauce is too thick, add a little more vegetable stock; if it’s too thin, simply reduce it a little.