How to make gravy without roasting meat?

[jimothy]

As we all know, good gravy comes from a nice roast, lots of lovely burnt bits in a pan of juice, boil it up, splash of wine, yum

But - what if you don't have meat?

No, I'm not one of those vegetable lovers, but I'm planning on cooking up a toad in the hole with some mash and braised cabbage and fancy some gravy to drizzle over it.
What would be a good way to make it? Obviously I could just go down the bisto route, but that's not ideal. Or I could use it as an excuse to roast some meat

Any suggestions?

[jimothy]

zygalski said:

Chop your veg into chunky pieces of about 2 inches. Mix in a bowl with enough veg oil just to coat them. Add some herbs like a little thyme or rosemary if you like. Then just roast the chopped carrots, onion, garlic etc until soft & just catching on the edges.
Next you just add the wine, reduce by at least half, then add fresh stock, reducing again until you have the desired thickness. Strain it & then check the seasoning. You shouldn't need to add a thickening agent if you've reduced it correctly.
It won't be quite as nice without all the roasting juices & the juice from the rested meat, but it'll be better than Bisto.

That sounds nice! Thanks.
I do have some bones left from the rib of beef at Christmas, so could make some stock from that and use it with the veg.
I feel some ideas forming. Will try out and post back!