This gravy is wonderful with veggie bangers and mash, bean burgers, nut roast … Serves four.
2 onions, finely chopped
1 tbsp olive oil
2 tbsp plain flour
200 ml vegetable stock
200 ml red wine
2 tbsp tamari (or soy sauce)
Salt, pepper and sugar
Fry the onions in the oil for 10 minutes until they are tender and lightly browned. Add the flour and stir over the heat for three to four minutes, until nut-brown in colour – the mixture will be very dry.
Stir in the stock and wine, then let it simmer over a moderate heat until the sauce has thickened. Add the tamari, then season with salt, pepper and, if you think it needs some sweetness, a touch of sugar.
The Guardian, Saturday 5 November 2005