Serves 4
Vegan
Ingredients:
1 small onion, peeled and chopped
2tbs olive oil
1 medium carrot, peeled and chopped
400ml boiling water
1tsp yeast extract
1 - 2tsp light vegan vegetable stock powder
100 ml vegetarian red wine
1 bay leaf
2tsp plain white flour
1 – 2tbs (or to taste) sweet chilli sauce
2tsp tomato puree
pinch sugar
1 – 1 ½ tsp (or to taste) chopped fresh garden mint
to taste salt and pepper
Method:
1.
Gently sauté the
onion in the oil until beginning to soften, stirring frequently. Add
the carrot, boiling water, yeast extract, stock
powder, wine and bay leaf. Return to the boil and simmer, covered, for
15 - 20 minutes. Cool.
2. Remove bay leaf, put in food processor then strain through a fine
sieve. Add flour and sugar and blend again to incorporate the flour.
3. Return to the saucepan and add the sweet chilli sauce and tomato
puree and bring to the boil, stirring all the time.
4. Simmer for 3-5 minutes until the sauce is slightly thickened and
the flour cooked. Add the garden mint and continue to simmer for a further
30 seconds. Season to taste if necessary.
©
The Vegetarian Society – (recipe created by the Cordon Vert cookery
school) www.vegsoc.org.
|
