Vegan Gravy

Ingredients

• 5 tbsp. olive oil
• 1 brown onion peeled and diced
• 1 celery sticks washed and diced
• 25g dried porcini mushrooms
• 1/2 tbsp. dried thyme or 1 sprig of thyme (leave only)
• 1 tbsp. tomato paste
• 2 tbsp. vegan Worchester sauce (Biona do this)
• 1-pint veggie stock
• 1 tbsp. red wine vinegar or balsamic vinegar (Ballyhoura farms do a nice one)
• 2 tbsp. plain flour

Method

1. In a saucepan add the olive oil, onion, dried mushrooms, and celery.
2. Cook on a low to medium temperature stirring and cooking until the onions are soft, tender, and lightly crisped (approx. 6 minutes).
3. Add the thyme, tomato paste and cook for a minute.
4. Pour in the Worchester sauce, red wine vinegar (or balsamic), and stock.
5. Bring the pot to boil, then lower to a steady simmer for 5 minutes.
6. Spoon in the plain flour and stir until the flour is dissolved, the stock will begin to thicken.
7. Blend until silky smooth. The gravy will be thick and creamy.