Vegemite Brown Gravy Food

MOM'S BROWN GRAVY

Steps:

• Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

VEGETARIAN GRAVY WITH VEGEMITE

Steps:

• Fry the onion in the oil in a medium saucepan for 5 minutes.
• Add the flour, and cook for a further 5-10 minutes, until flour and the onion are nut-brown and the onion is soft and slightly pulpy.
• Add the garlic, cook for 1-2 minutes, then gradually stir in the dark vegetable stock. Bring to the boil, then simmer for 10 minutes.
• Strain the gravy into a clean saucepan (push the onion through the sieve and add the yeast extract and soya sauce and salt and pepper to taste. Stir well, then serve.

VEGGIE GRAVY

Steps:

• Gently cook the veg, herbs and butter in a pan for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook for 1-2 mins until a little caramelised. Stir in the flour and combine well. Add the Marmite, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.
• Simmer everything together until you have a thickened sauce, this will take about 30 mins. Sieve, then add soy sauce and a touch more Marmite to season and colour, if you like. Will freeze for up to two months.