Vegan Gravy

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1 Celery Stick

1 Carrot

1 Onion

1 Clove of Garlic

100g Chestnut Mushrooms

15ml Rapeseed Oil

35ml Light Soy Sauce

600ml Boiling Water

1 tbsp Paprika

1 tsp Tomato Pureé

White Pepper

Peel the onion and carrot and chop with the celery. Peel and mince the garlic.

Add them all to a pan with the oil and sauté. Add the water, soy sauce, paprika, tomato pureé and pepper.

Chop the mushrooms and add.

Cover and simmer for 40 minutes.

Strain the mix through a sieve and serve.