How to make gravy 

Every Sunday roast needs gravy.

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!

 

 

Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 4 cups liquid vegan friendly chicken stock
 4 tbsp tahini
 5 tbsp soy sauce
 ½ cup flour
 2 tsp tomato sauce (optional)
 2 tsp fresh or dried thyme leaves
 1 tsp dried rosemary
 cracked pepper
 water if required
1

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.

2

If you prefer a thinner consistency add a dash more water until the consistency is to your liking.

3

This can be stored in the fridge, you may need to add a touch of water when reheating.

 

Ingredients

 4 cups liquid vegan friendly chicken stock
 4 tbsp tahini
 5 tbsp soy sauce
 ½ cup flour
 2 tsp tomato sauce (optional)
 2 tsp fresh or dried thyme leaves
 1 tsp dried rosemary
 cracked pepper
 water if required

Directions

1

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.

2

If you prefer a thinner consistency add a dash more water until the consistency is to your liking.

3

This can be stored in the fridge, you may need to add a touch of water when reheating.

How to make gravy

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