Vegan Gravy

Makes about 1 3/4 Pints

1 large red onion, sliced
2 turnips, sliced
3 celery stalks, sliced
4oz mushooms, halved
2 whole garlic cloves
6 tbsp sunflower oil
6 cups vegetable stock or water
3 tbsp soy sauce
good pinch of granulated sugar
salt and ground black pepper

1. Cook the vegetables and garlic on a
moderately high heat with the oil in
a large sauce pan, stirring occasionally
until nicely browned but not singed, about
15-20 minutes.
2. Add stock or water, soy sauce and bring to
a boil then cover and simmer for another
20 minutes.
3. Puree vegetables adding a little of the
stock and return them to the pan by
rubbing the pulp through a sieve with the
back of a ladle or wooden spoon.
4. Taste for seasoning and add the sugar.
Freeze for later use.