Vegetarian gravy

Ingredients for 2 servings:

• 2 m.-sized onion(s)
• 4 garlic cloves
• 5 spring onions
• 1 pointed pepper, red
• 1 stalk(s) celery
• 2 large tomatoes
• 1 bunch of parsley
• 1 pinch of smoked paprika powder
• 1 tsp sweet paprika powder
• Salt and pepper, black
• 2 tbsp tomato paste
• 1 tsp, leveled sage
• 1 tsp, sautéed rosemary
• 1 bay leaf
• 1 pinch of chili flakes
• 1 pinch(s) of cayenne pepper
• 1 pinch of nutmeg powder
• 1 tsp, leveled vegetable stock powder
• 250 ml red wine, e.g. Trollinger

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Dice the onions, garlic, spring onions, pointed peppers, and tomatoes. Sauté the onions, spring onions, and garlic in a little oil until translucent. Add the tomato paste along with pepper and paprika powder (smoked and mild) and fry lightly, then deglaze with red wine. Then add the tomatoes, celery, and pointed peppers. Add the vegetable stock powder, topping up with water if needed. Add the remaining spices and simmer the sauce over low heat for 30 minutes. If you’re new to smoked paprika, you should start with caution. The smoky flavor is intense, so you’ll want to adjust the amount to suit your individual needs. Finally, strain the stock through a sieve and thicken the liquid portion with a sauce thickener for dark sauces to achieve the desired consistency. The sauce is very close to the flavor of a classic roast.