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