Save to your scrapbook
Sage & onion gravy
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Elly Curshen
If you’ve just boiled some vegetables, use the leftover water in the gravy for added flavour. This keeps for up to 2 days in the fridge, in a sealed container. Just reheat on the hob until piping hot, adding a little more stock or water if it’s too thick
Makes: about 500ml
1 Kallo Organic Vegetable Stock Cube (very low salt variety), crumbled
1 tsp Bart Onion Granules
½ tsp dried sage
3 tbsp nutritional yeast flakes
½ tbsp Cooks’ Ingredients Tamari Soya Sauce
1 tsp Dijon mustard
2 tbsp gluten-free plain flour
1 tsp Marmite
1. Put all the ingredients in a medium-sized saucepan with 500ml just-boiled water (or vegetable cooking water). Place over a medium-high heat and bring to the boil. Whisk continuously for a couple of minutesm until the gravy thickens. Use a hand blender to get rid of any lumps, if necessary. Serve immediately.
Typical values per serving:
Energy |
216kJ 51kcals |
---|---|
Fat | 0.5g |
Saturated Fat | trace |
Carbohydrate | 7.1g |
Sugars | 1.3g |
Protein | 3.9g |
Salt | 0.5g |
Fibre | 1.6g |
vegan
Average user rating