Red Wine Gravy
3 tbsp vegetable oil
2 medium onions, finely chopped
2 glasses vegan red wine
2 tsp vegan grain mustard
2 tsp soya sauce
1 tsp yeast extract
2 tsp cornflour
16 floz (450 ml) water
Saute the onion in the sunflower oil very slowly over a low heat for
about 15 minutes until it is caramelised - browned, but not burnt. Pour
in the wine and add the mustard, soy sauce and yeast extract.
Place the cornflour in a jug and dissolve it in a little of the water.
Then, stirring, add the remaining water to give a thin cloudy liquid.
Pour this into the pan.
3. Stirring constantly, bring to the boil. Turn down to a slow simmer and cook until evaporated to a nice thickness. Serves 4.