Vegan or vegetarian gravy

Ingredients for 2 servings:

• 1 medium-sized onion(s), finely diced
• 4 tbsp oil, alternatively butter or margarine
• 40 g flour
• 2 tbsp tomato paste
• 2 tbsp vegetable stock powder
• ½ liter of water
• 1 dash of soy sauce
• 1 tsp broth powder (porcini yeast broth) or mushroom powder, optional
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick, easy

Peel and finely dice the onion (you can use more or less onion if you like). Heat the oil in a pot or pan over medium heat. Add the onion and fry for 5 minutes. Add the flour and tomato paste and mix everything into a smooth paste. Fry for about 10 minutes (medium heat), stirring regularly. Be careful not to burn anything. Add the vegetable stock powder, water, and soy sauce and mix with a whisk. Add more water depending on the desired consistency; 500 ml of the sauce is usually still quite thick. Optionally, stir in 1 teaspoon of porcini yeast broth or mushroom powder, simmer for about 5-10 minutes, and season with pepper to taste. Tips: I like to add garlic powder along with the pepper. Fresh garlic should be sautéed for 1-2 minutes before adding the water. Note: If butter is heated in a pan, this dish is vegetarian. The sauce goes perfectly with red cabbage with pasta or potatoes.