Add all of the vegetables into a small saucepan with 2 tablespoon olive oil (or 3 tablespoons water if avoiding oil) and simmer over medium/ low heat for 15-20 minutes or longer if you have more time to let the flavours meld and the vegetables to cook down.

Pour the vegetables into a blender with 1 cup of vegetable stock and blend until smooth.

Meanwhile, add the butter to a pot and heat at medium heat until melted.

Add the flour and whisk vigorously for two minutes until the butter becomes brown and flour tastes a bit nutty.

Slowly add in the remaining vegetable broth, whisking continuously.

Gravy should be slightly thin (not to desired texture of gravy – if it is already pretty thick, add some more broth). Then add in the purréed vegetables and soy sauce slowly and continue to stir and simmer until desired consistency.

Season with salt and pepper.

Serve over vegan nut roast and vegetables.