Rose Elliot's Gravy

 Vegan

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Another sure-fire recipe from Rose Elliot – one of those easy and invaluable ‘staples’ - it works well with veggie sausage & mash as well as any vegan roast dinner or Christmas spread! 

It can also be jazzed up with a dash of vegan red wine or sherry.

Serves: 
4
Time: 
30 minutes total preparation and cooking time
No nuts
No sesame
Reduced sugar
Ingredients: 

1 onion, diced
2 tbsp oil
2 tbsp plain flour
Clove of garlic (crushed)
450ml/15 fl oz vegetable stock (reduce a little if adding a splash of red wine/sherry)
1 tsp yeast extract
1 or 2 tbsp soya sauce
Freshly ground black pepper

Method: 

1. Fry the onion in the oil for 5 minutes. 

2. Add the flour and cook for a further 5 to 10 minutes until the flour and onion are nut- brown and the onion is soft and slightly pulpy.

3. Add the garlic then gradually stir in the vegetable stock (or the water from any vegetables you happen to be boiling at the same time).

4. Bring to the boil and simmer for 10 minutes.

5. Add the yeast extract, soya sauce and black pepper.

6. Stir well. Strain if you like, or serve as it is.

Your rating: None Average: 5 (1 vote)

Comments

Submitted by Anonymous on December 16, 2011 - 3:32pm.
5

It says 'No soya' at the top and then one of the ingrediants is 'Soya sauce'.

???????

This is just like meat gravy though but even more delicious, top marks.

Submitted by Helen on January 4, 2012 - 11:01am.

 This has been ammended now, thank you. Glad you liked the gravy, it is a real favourite here.

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