No one misses out on the gravy with this full-flavoured recipe. Ideal for pouring over a vegan Christmas dinner, and many other meals.
- Serves6 (with leftovers)
- Prepare5 mins
- Cook5 mins
- Total time10 mins
- 2 tbsp plain flour
- 1 Kallø Very Low Salt Organic Vegetable Stock Cube, crumbled
- 1 tsp Marmite
- 1 tsp Cooks’ Ingredients Onion Granules
- 3 tbsp Marigold Vegan Engevita Nutritional Yeast Flakes
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- ½ tsp dried mixed herbs
Gradually blend the flour with 500ml water in a medium-sized saucepan until smooth.
Add all the remaining ingredients and mix well.
Bring to the boil over a high heat, stirring continuously, then reduce the heat to medium and keep stirring for 2 minutes, until thickened.
If you need a gravy that is 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.
This keeps well in a sealed container for up to 3 days in the fridge. 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.
Typical values per serving when made using specific products in recipe