Friday, 14 December 2012

Vegan gravy

When the words "vegan gravy" left my mouth, my omnivorous roommate looked at me like I'd just said I'd freeze fire. How on earth can you make gravy vegan?

Well, not only did I do it, my doubting roommate has eaten his words. This is the gravy he asks for time and time again.

This gravy is delicious, of course. But more importantly, it's made with Marmite, which is naturally rich in something that vegans usually need to go looking for: vitamin B-12. How's that for a good reason to slather delicious gravy on your supper?
Marmite is not for the faint of heart. As much as a smell is enough to put most people off!
Another plus is that it's really easy to make, and aside from the Marmite, I bet you'll have everything else on hand already.

All you need is water, corn starch, marmite, onion, margarine and a little salt and pepper to make this gravy taste like a million bucks.


Vegan gravy
Makes 2 cups

3 tablespoons vegan margarine or cooking oil
1 small onion, chopped
1 teaspoon Marmite (yeast extract)
1/2 teaspoon salt
1-1/2 cups hot water
2 Tablespoons cold water
2 Tablespoons cornstarch

Melt margarine or heat oil in a small saucepan over medium heat. Sauté onion until soft*. Mix in Marmite and salt, being sure to break up any lumps, then whisk in hot water. Once the broth is very hot, mix together cold water and cornstarch until smooth (if it's too thick, add a little more water). Whisk constantly while adding cornstarch mixture to the broth, being sure to continue whisking regularly until the gravy boils and thickens, about 2-3 minutes. Serve hot.

* If you prefer a gravy without onion pieces, 1 teaspoon of onion powder can be used instead, mixing it in with the salt and Marmite.

Use this gravy on vegetables, mashed potatoes, sandwiches, or any number of mains. My roommate's favourite meal to put this on is Nut Wellington.

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