LEE KUM KEE
Recipes -
tofu

Gravy With A Twist (Vegan)

                                                                                         It’s a umami, rich, vegan friendly gravy. 

Ingredients

Onions, cut into 2cm dice 2
Carrots, cut into 2cm dice 2
Celery sticks, cut into 2cm dice 2
Thyme sprig 1
vegetable oil  1 Tbsp
tomato purée  1 Tsp
plain flour  2 Tbsp
water for deglaze  200ml

Method

1 Make the stock, in a pot bring a litre of water to boil and mix in 75g Lee Kum Kee (Professional) VEGETARIAN STIR-FRY SAUCE (WITH SHIITAKE MUSHROOM) , set aside.
2 Preheat the oven to 200°C. Place the onions, carrots, celery and thyme in a large flameproof roasting tin. Toss together with the oil, lightly season and roast for 20 mins.
3 Stir through the tomato purée and cook in the oven for a further 15-20 mins.
4 Put the roasting tin on the hob over a medium heat. Stir in the flour until well incorporated, pressing down on the vegetables to extract as much flavour as possible. Deglaze with 200ml water and pour into stock pot.
5 Stock bring up to the boil and cook for 15-20 mins until the mixture starts to thicken. Strain through a sieve and add another tablespoon of Lee Kum Kee (Professional) VEGETARIAN STIR-FRY SAUCE (WITH SHIITAKE MUSHROOM) to taste and ready to use.
Serves   800ml gravy 
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