6 onions finely chopped
4 sticks of celery finely chopped
5 carrots finely chopped
6 chestnut mushrooms finely chopped
2 bay leaves
1 tsp dried parsley
1½ tbsp coconut aminos
1 tbsp cornflour
1½ litre vegetable stock
Salt and pepper
3 tbsp rapeseed oil
Put the onions, celery, mushrooms and carrots in a pan with the oil and cook for 30-40 mins, until really soft and browned.
Add the cornflour mix to the pan, with the coconut aminos, stock, parsley, bay leaves and a good grind of salt and pepper. Cook for a further 15 mins, to concentrate the flavours.
Allow the gravy to cool slightly, then blitz with a stick blender. The gravy may need thinning down, depending on your taste, so add a little water, or if you prefer your gravy really smooth, you can pass it through a sieve.
I enjoyed the onion gravy with nut roast, roast potatoes and vegetables, a perfect Sunday dinner.