Makes 450 ml (1 pint) This is a flexible recipe. You may wish to add onion powder, herbs, tomato puree or a dash of wine, depending on what your gravy is to accompany

Makes 450 ml (1 pint)
This is a flexible recipe. You may wish to add onion powder, herbs, tomato puree or a dash of wine, depending on what your gravy is to accompany

Ingredients

  • 500 ml (16 oz) vegetable stock (or water and a vegetable stock cube) – homemade  http://wp.me/p14aL5-aB
  • 50 g (2 oz) flour
  • 2 heaped tbsp nutritional yeast
  • 1/2 tsp soya sauce
  • 1/2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1 tbsp non-dairy margarine
  • sea salt and black pepper

Directions

  1.  In a small bowl, gradually mix the stock into the flour.
  2. Place in a saucepan with the nutritional yeast, soya sauce, mustard and garlic powder and slowly bring to a boil.
  3. Reduce the heat and stir in the non-dairy butter/margarine.
  4. Serve immediately or chill and reheat as required.
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