Gravy, gravy, GRAVY!
If you know someone who is vegan but lives for roast dinners, chips and pies that are loaded with gravy, then please do share this recipe with them.
Lashings of gravy don’t just come out only on Sundays or at Christmas time around here. I use this gravy for a multitude of dishes. Roast dinners, on top of mash, fries and definitely in homemade lentil pies with a slightly modified version that I will share on the blog soon.
This gravy will rock your socks right off. If it happens to be Saturday where you are then perhaps you might be looking to make a roast dinner tomorrow night? Team this gravy with my twice cooked festive roast for a real treat.
If you make this recipe, I would love your feedback. Feel welcome to add a comment below, tag me on Instagram or facebook or use the hashtag #theplantritionist
I would love to hear from you!
Combine all ingredients in a small saucepan over low heat and whisk until well combined. Stir occasionally and allow to cook for 4–5 minutes or until smooth and thick. Season with cracked pepper and serve.
If you prefer a thinner consistency add a dash more water until the consistency is to your liking.
This can be stored in the fridge, you may need to add a touch of water when reheating.
Ingredients
Directions
Combine all ingredients in a small saucepan over low heat and whisk until well combined. Stir occasionally and allow to cook for 4–5 minutes or until smooth and thick. Season with cracked pepper and serve.
If you prefer a thinner consistency add a dash more water until the consistency is to your liking.
This can be stored in the fridge, you may need to add a touch of water when reheating.
How long would this keep in the fridge, and can it be frozen do you think?
It would keep if covered for a couple of days. I haven’t tried freezing it but I don’t see why you couldn’t. You may need to add a dash of liquid once defrosted to free it up a little so it’s pourable. If you try it out, let me know if it works. Enjoy!