Gluten free, vegan and FODMAP friendly gravy
Ingredients
- 2 tablespoons nutritional yeast
- 20ml (1 tablespoon) neutral oil (olive, vegetable, canola are all great)
- 1 x 2.5 g FODMAP friendly vegan beef flavoured stock cube I used Massell
- 1 1/2 cups (375ml) boiling water (you can always add more later)
- 1 1/2 - 2 tablespoons potato starch depending on how thick you like your gravy
- 1 teaspoon sage powder
- 1 teaspoon dried thyme
- 1/2 - 1 cup (125-250ml) plant based milk, depending on how much starch you add and how thick you like your gravy
- 2 tablespoons gluten free dark soy sauce or 1-2 tablespoons Tamari, to taste
Instructions
- Pour the boiling water over the stock cube and allow it to disintegrate. Add water conservatively as you can easily adjust the thickness of the gravy later.
- Put the nutritional yeast in your saucepan and toast for a minute or two until it darkens slightly in colour and smells fragrant. Watch it - it burns very easily. Once toasted, add the oil and whisk to combine.
- Mix the potato starch and spices together in a small bowl. Add to the warmed oil.
- Have a whisk at the ready and whisk thoroughly as the starch hits the pan. Cook it briefly until it bubbles a little, then pour the stock into the sauce and whisk until it begins to thicken.
- Add the milk, a little at a time, and then the dark soy sauce, whisking to combine. Taste and adjust as necessary. Add a little maple syrup if you feel the gravy needs balancing out. Continue cooking until it reaches your desired thickness.
Notes
Gravy made with starch tends to thin out and separate if you make it ahead of time. Because it's so quick to make, I recommend making it right before you need it.
Tried this recipe?Let us know how it was!