Stewing Sauce

Written by McDonald, T.  |  Date 27th of February 2023

I use this sauce to stew mushrooms, peppers, and onions.   However, it can be used in a stir-fry or as gravy.  This is a mild sauce with a little sweetness to it.  I live the beautiful dark colour it has and the way it can be spiced up if you need. 


  • Goes best with vegetables and or mock meats that either soak up flavour or release flavours.  For instance, 
    • this sauce is great for things like stewed mushrooms, peppers, and onions.
    • Leafy green veg and leeks.
  • Not that suitable for harder vegetables such as carrots and parsnips.
  • Yes you can reduce the salt if you want, but it will impact on the flavour.
  • I used Golden Fry Beef Gravy and yes it is vegan.
  • Keeps in the fridge for 3-4 days.

Makes 600 g of sauce

Time – 5-10 minutes


  • Chopped tomatoes x 200 g
  • Prunes x 150 g
  • Soy sauce x 4 tbsp
  • Garlic x 1-2 cloves
  • Pineapple juice x 20 g (optional)
  • Salt x 1/2 tsp (optional)
  • Gravy granules x 3 tsps


  1. Pour the chopped tomatoes, prunes and their liquid, and garlic into a small food processor or blender.  Blend until you get a smooth liquid.
  2. Pour into a suitable container and add the soy sauce, salt, and pineapple juice.  Now, give it a good stir.  
  3. Prepare the gravy by adding 150 ml of water to the granules in a jug.  Stir until granules are completely dissolved. 
  4. Add the gravy and stir. 
  5. Use immediately or store in the fridge for later.



A great sauce with hardly any effort at all. 

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.





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