Saucy roast sausages with lentils
This hearty comfort food is great for colder nights and is sure to become a midweek favourite
Vegetarian gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 onionchopped
- 2 carrotsfinely diced
- 2 celerysticks, finely chopped
- 2 bay leaves
- 1 large thymesprig
- large knob of butter
- 1 tbsp sugar
- 2 tbsp plain flour
- 1 tsp Marmite(optional, but it does add colour and depth)
- 1 tbsp tomato purée
- 2 tbsp red wine vinegar
- 1l vegetable stock(or chicken or beef stock, if you prefer)
- soy sauceto taste
Nutrition: per serving
- kcal84
- fat4g
- saturates2g
- carbs11g
- sugars8g
- fibre2g
- protein2g
- salt0.66glow
Method
step 1
Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
step 2
Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
step 3
Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.
