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Serves: 6 (with leftovers)
2 tbsp plain flour
1 Kallø Very Low Salt Organic Vegetable Stock cube, crumbled
1 tsp Marmite
1 tsp onion granules
3 tbsp Marigold Engevita Yeast Flakes
1 tbsp soy sauce
1 tsp Dijon mustard
½ tsp dried mixed herbs
1. Gradually blend the flour in a medium-sized saucepan with 500ml water, until smooth.
2. Add all the remaining ingredients and mix well.
3. Bring to the boil over a high heat, stirring throughout, then reduce the heat to medium and stir continuously for 2 minutes, until thickened.
Get ahead This keeps well for up to 3 days in the fridge, in a sealed container. Reheat thoroughly, adding a little water, if needed, to loosen. Stir well until piping hot, and serve immediately. Alternatively, freeze for up
to 1 month, defrost thoroughly in the fridge overnight and reheat as above.
Cook’s tip If you need a gravy that is both vegan and gluten free, simply swap the flour for a gluten free flour such as Freee by Doves Farm Free From Gluten Plain White Flour. You can swap the soy sauce for tamari such as Cooks’ Ingredients Tamari Soya Sauce.
Typical values per serving:
(per 50ml) vegetarian/vegan
This recipe was first published in December 2020.