I can't make gravy without singing Paul Kelly's song, How to Make Gravy. This gravy is easy, and taste like proper gravy made from a proper old school roast...only it's vegan! 

Chop up two or three onions, depending on how gravy-greedy you are, and fry them in a saucepan with a little oil. It doesn't matter what your knife skills are like because these bits of onion are going to get blasted by your stick mixer or food process/blender anyway so it's really no biggie unless you're trying to impress someone while you're cooking ;-)

Once the onions are about two thirds cooked (bearing in mind you're going to cook them until they are almost caramelised, add a handful of diced mushrooms (optional, it is fine with just the onions), any kind will do, even the dried ones that you soak to re constitute add great flavour - make sure you keep the soaking water to add later too!

I never thought I'd put those two words together. But here goes. This is one for those occasions when you just want something to roast up and carve and have with your roast veggies and amazing gravy on a cold winter night or for a nice family dinner.

Heat a little oil in a large deep sided fry pan or wok and fry off an onion, a couple of carrots, some celery if you have it and/or some zucchini until they are soft. Add a couple of tins of canned lentils, drained and rinse, and some spices. We go with our spice mix usually because it's quick and easy and already in the cupboard but if you haven't got any add about a tablespoon of ground coriander, half a tablespoon on cumin, perhaps some paprika and any other spices you like really! You'll also want to season it with some salt and pepper.