zoom Vegan gravy

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    Vegan gravy

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    Vegan gravy

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 6 (with leftovers)

    Ingredients

    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 

    Method

    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.

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    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.

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