1 3/4 pints (1 litre) soya milk
3 1/2 tbsp flour
3/4 tbsp bouillon powder
6 oz (170g) red currant jelly
4 fl oz (100 ml) soya sauce
Splash vegan Worcester sauce
1/2 tbsp vinegar, or to taste
5 fl oz (150 ml) vegan red wine
Black pepper, to taste
1/2 tsp ground cumin
1/2 tsp yeast extract, or to taste
1. In a jar (with lid on) shake the flour with some of the milk to make a lump free mixture. Gently heat the rest of the milk in a pan.
2. Add the flour mixture and bouillon powder and stir with whisk to avoid lumps - simmer for a couple of minutes to get rid of the flour taste.
3. Add rest of ingredients and simmer gently for about 10 minutes stirring regularly.