A vegetarian sauce/gravy. Can also use 200 g mushrooms as a base vegetable but will need to allow for extra liquid ie. add less water (should be 2 pints in total) Could use fried onions as a base also though may want to leave some onions in the sauce and possibly amend spices (I prefer without cloves).

200g chestnuts
75g carrots, sliced
75g leeks’ sliced
1 small onion peeled
1 tsp crushed garlic
1pint red wine
4bay leaves, 2 cloves, 1 tsp each allspice, thyme & parsley, 1 tsp black peppercorns1 tsp crushed garlic
2 tbsp oil
2 tsp yeast extract
2 tbsp cornflour
1 tbsp tomato puree

Saute stock vegetables and chestnuts until they start to brown. Add 1 pint water and red wine and simmer for 90 minutes. Remove vegetables from stock.

Mix yeast, flour and tomato puree to a thick paste with 4 tbsp cold water. Whisk into the stock.

Bring to the boil and stir until thickened. If lumps form – sieve and reheat.