This homemade vegan gravy is really quick and easy to make. I first made this gravy in a panic as I had run out of the instant granules I usually used. It was my first time making gravy, never mind a gluten free and vegan version, and I had no real idea what I was doing. Luckily, it turns out that making gravy is a lot easier than I anticipated and my first attempt actually went really well.
Since then I have made a couple of tweaks to my recipe, such as adding the bay leaves, thyme, red wine etc, to really maximise the amount of flavour. I have to say the end result is just perfect on a Sunday roast, especially with my Mushroom & Chestnut Wellington and Buttery Garlic & Thyme Roast Potatoes.
Traditionally, gravy is packed full of gluten from the flour used to thicken it and the juices from the meat you are serving it poured over. Obviously with this being gluten free and vegan friendly, this gravy has neither of those things. However, it still makes for a delicious gravy that is perfect with not only roasts but comforting meals such as sausage and mash or simply poured over chips, etc
If preferred you can omit the red wine, however, you will need to use 300ml of water instead of 200ml. I like my gravy really thick but you may want to increase the amount of liquid used if you prefer a thinner consistency.
I use red onion in this recipe, however, white onion would work just as well. I have noted that this serves two people but do keep in mind if you are not as liberal with it as I am, (my food is usually swimming in it), it will stretch further.
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