zoom Vegan gravy
  • Print A4 A5
    • Close

    Save to your scrapbook

    Vegan gravy

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    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.

    Your recipe note

    Edit your recipe note

    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.

    Comments

    Average user rating

    5 stars

    Glossary