Spicy red wine gravy

From The Vegetarian Cookbook

• 1 onion, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 2 tbsp olive oil
• 400 ml Vegetable stock
• 1 tsp yeast extract
• a glass of red wine
• a bay leaf
• 2 tsp tomato puree
• 2 tsp plain flour
• 2 tbsp sweet chilli sauce
• fresh mint to taste
• salt and pepper to taste
• 1/4 tsp sugar

Sauté the onion in olive oil until just soft - do not brown. Add stock and bring to a gentle boil, then add carrot, yeast extract, wine and the bay leaf and simmer gently for 15 minutes.

Fish out the bay leaf, then blend in a food processor, adding flour and sugar partway through.

Return to the pan, add the chilli sauce and tomato puree, and bring to a gentle boil. Simmer, stirring constantly, until the sauce thickens. Add mint and season to taste. Serve immediately.