I tried this Brown Gravy without Meat recipe from Mrs. Beeton's classic cookbook, intrigued by the idea of a vegetable-based gravy. I found the process surprisingly hands-on. The real surprise was how the humble onion and carrot, when sliced thin and fried slowly in butter, created such a rich, caramelized base for the gravy. The savory herbs and beer added depth, and the straining process left me with a velvety, brown liquid that was far more complex than I expected from such simple ingredients. This recipe is perfect for the weeknight cook looking to elevate their plant-based meals. I can imagine this gravy poured over a Sunday roast or a pot pie. I skipped the colouring, as the gravy was a beautiful brown already. The result was a gravy that was both comforting and sophisticated. My advice: don't rush the gentle stewing process. It's worth the wait.