A delicious, hearty vegan gravy recipe that's packed full of flavour. Perfect for your veggie roast dinner, with mashed potatoes or for your Christmas dinner.
- 1 tablespoon dairy free spread
- 1 onion chopped
- 1 teaspoon garlic granules
- 1 tablespoon plain flour
- Splash of red wine optional
- 500 ml hot vegetable stock
- 1 tablespoon marmite
- Salt and pepper
- Small handful parsley chopped
Melt 1 tbsp dairy free spread in a medium saucepan over a medium heat.
Add 1 chopped onion and sauté until soft.
Stir in 1 tsp garlic granules and 1 tbsp plain flour and cook for one minute.
Add a splash of red wine (if using) and heat until reduced. Stir often. Add the 500ml hot vegetable stock, little by little, stirring as you go, allowing it to thicken before adding more. Bring to the boil.
Reduce the heat and simmer for 10-15 minutes.
Stir in 1 tbsp marmite and a small handful of chopped parsley and season with salt and pepper.
Either serve as it is or for a smooth gravy push it through a sieve into a serving jug or gravy boat.
Keeps in the fridge for several days. It may separate, in which case stir it well as you reheat.
Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 317mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg