Vegan gravy with red wine

Ingredients for 1 servings:

• 500 ml vegetable stock
• 250 ml red wine, vegan
• 1 bunch of soup vegetables (with parsnip if possible)
• 2 onions, white
• 1 garlic clove(s)
• 1 bay leaf
• 2 tbsp soy sauce
• 3 tbsp flour
• 2 tsp sugar
• ½ tsp marjoram
• ½ tsp thyme
• ½ tsp rosemary
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Makes approx. 400 ml sauce

Peel and dice the vegetables. If the vegetables came with parsley, you can discard it or use it for something else. Dice the onion and garlic as well. Heat a little oil in a large pan. Roast the diced onion and vegetables over medium heat for 10-15 minutes until the vegetables are browned. Lightly season with salt and pepper. Then add the garlic and sauté for a minute. Sift the flour and stir in. Stir for another minute, then add the wine a little at a time, stirring constantly to prevent the flour from clumping. Then add the vegetable stock, bay leaf, remaining spices, sugar, and soy sauce. Bring the sauce to a boil, then simmer for about 10 minutes, stirring constantly, until it thickens. When the sauce has the desired consistency, strain it through a fine sieve and press the vegetables down with a spoon to extract the maximum flavor.