Saturday, 15 February 2014

Store cupboard Gluten free vegan gravy

I'm SO busy right now with my book campaign that blogging, recipe tasting, everything really has been put on the back burner. We're doing so well but are a ways off completing our goal to get mine and my talented Sister in laws magical healthy children's cookbook to print! It will happen I'm sure of it because of the wonderful people out there like you supporting our campaign, but it has meant our family meals have got simpler and simpler over the past couple of weeks! Making time to create a good gravy is just one of the areas that has suffered.

Ok, so I know it is easy to make a really good plant based gravy, but it takes a little time. Sauteing onions and mushrooms gives depth to the gravy and adding a splash of wine can really richen it up but it's not super quick. When I'm making a midweek dinner, I often don't have that extra time, what I'm looking for is a magic little mix that you can whip up quickly and easily!

That leads us on to buying ready made gravy mixes. But...Have you ever checked the ingredients on those packets? They've got refined sugars, they've got colourings, flavour enhancers, gluten, all sorts of stuff you don't necessarily want in your dinner. So what is the answer? 

Home made gravy mix! My frustration at the poor quality of gravy mixes led me to mix up my own gravy powder that I now keep stored in the cupboard ready for emergencies. I admit that this isn't as rich as a beautiful homemade veggie onion gravy, of course not, but it sure makes my life easier when I'm rushed for time and definitely passed the family taste test!

To check out how we're getting along on our campaign, check here!  http://ow.ly/tioRx




Makes enough for 4 batches, each batch serves 4 comfortably!

4 tsp boullion powder (I use marigold low salt)
1/2 tsp garlic powder
2 tsp onion powder
3 tsp instant chicory
1 tsp coconut palm sugar
1/4 tsp ground white pepper*
1/2 tsp sea salt
2 tsp nutritional yeast (optional)
2 tbsp arrowroot flour
6 tbsp brown rice flour

* I use white pepper as when I tried it with black it was far too overpowering

 Blitz everything togther in a spice or coffee grinder or mini atatchment on a food processor to ensure everything is uniform size and evenly distributed through the mix.

When making it up I use about 1 1/2 cups of water per 1 tbsp of mix, you can adjust depending on the your preferred consistency! Using the cooking water from cooked veggies enhances the flavour and nutrient value. Simply whisk powder with water and cook in a saucepan over a medium heat for around 10 mins until thickened. Easy as pie! Easier actually...

You can also add dried herbs to this gravy if you prefer a herby flavour.

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