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    Sage & onion gravy

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    Sage & onion gravy

    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

    • Vegan
    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    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.

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