Vegan Gravy

• 2 carrots
• 2 onions
• 2 sticks of celery
• 2 tsp dried mixed herbs or 2 tbsp fresh herbs
• 1 tsp marmite
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 4 cups vegetable stock 
• 2 tbsp flour

1. Put vegetables in a pan with a splash of olive oil
2. Cook until caramelised
3. Add herbs, Marmite, sugar, tomato paste and vinegar
4. Cook for a further 2 minutes
5. Add 3 cups of vegetable stock - bring to a simmer
6. Mix remaining cup of vegetable stock with flour and gradually add
7. Stir until thickened
8. Put all the mixture into the food processor and process until smooth
9. At this stage, if wished, the mixture can be put through a sieve to ensure it is even smoother

Tomato Sauce (Ketchup)

• 4 tsp ground cloves
• 5 kg tomatoes
• 2 onions peele and chopped finely
• 3 crushed cloves of garlic
• 1 1/4 kg sugar
• 3 tbsp salt
• 1 tsp cayenne pepper
• 1/2 tsp mustard powder
• 2 3/4 cups malt vinegar

1. Pour boiling water over tomatoes and leave for 5 minutes
2. Peel and core
3. Place in a large pot with remaining ingredients
4. Bring to boil and then simmer for 2 - 3 hours until thick
5. Use a stick blender or food processor to puree
6. Put in sterilized bottles or jars and seal. (Can also be frozen).