Wednesday 2 December 2015

Recipe: Simple vegan gravy

Some times, all I want is a quick and easy dinner. From a nutritional standpoint, this meal probably won't win any awards, but from a taste and satisfaction perspective, it's a winner.

After a long hot day spent with visitors, then dragging two tired children around grocery shopping and heading to a work Christmas party that was outside in the heat, no one was in much of a mood to cook anything complicated.

Enter, the oven bake. Turn on the oven, load up with lots of goodies then load the kids into the bath while dinner cooks itself. All I wanted was potato gems, but the husband also baked up some chicken kiev for him (and a few bites for the kids).

For me though, it was all about those potato gems (all about the gems, 'bout the gems, no chicken...). Ahem... smothered with a quick and tasty homemade vegan gravy and other assorted toppings, it was a quick and easy dinner that was delicious. Be still my beating heart.

Anyway, here's the gravy recipe. It's hardly worth posting as it's just so simple, but a good home made gravy makes all the difference, and might just come in handy coming up to Christmas meal time!

Made with simple ingredients, you can make this as easy or complex as you want.

Tasty Vegan Gravy

  • 2 1/4 cups vegetable stock 
  • 1/4 cup flour
  • seasoning of your choice (1 teaspoon or so)
  • salt and pepper to taste


  1. Add all ingredients to a saucepan on medium heat, and stir until the mixture boils and starts to thicken. 
  2. Check seasoning then lower heat and cook on a simmer, stirring constantly, until the gravy is at your desired consistency.
  • The gravy in these pictures is made using a Massel vegetable stock cube instead of anything homemade. It worked out fine
  • The 2 1/4 cups of stock can be made up of a mixture of stock and milk to make it creamier
  • I like adding nutritional yeast or some mixed herbs as my seasoning to make the gravy richer and more complex
  • You can add a bit of pizazz by adding onions or mushrooms to the gravy, sautéing them before adding the rest of the mixture



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