Brown vegetable gravy

Ingredients

• 1 large turnip
• 1 large carrot
• 1 large onion
• 1 large tomato
• 1 small celery stalk
• 1 teaspoon salt
• 2 tablespoons pearl barley
• 85 g vegan butter
• 850 ml water
• 12 peppercorns
• 2 cloves
• A pinch of nutmeg
• A small piece of cinnamon stick
• 30 g toasted flour, for thickening

Missing an ingredient?

• What to use instead of pearl barley
• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of black pepper
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Slice the vegetables, except the tomato, and fry them in 55 g of the vegan butter until well browned.
2. Put them in a pot with the water, barley, salt and the spices tied in cheesecloth, and cook for 45 minutes.
3. Add the sliced tomato and cook for half an hour more, stirring often. Strain it.
4. To thicken it, toast the flour in a dry skillet and mix it with the rest of the vegan butter; add it and stir until it boils. The leftover vegetables and barley can be served as a stew.

Nutrition facts

Approximate, per serving (about 373 g). Calculated with data from USDA FoodData Central.