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Gluten-free Vegan Gravy (Oil-free & Easy)
This gluten-free vegan gravy is flavourful, with a great umami kick, oil-free and made with healthy ingredients. Serve this as an easy sauce for dishes such as mashed potatoes, roast vegetables and Brussels sprouts. Perfect for Christmas and the holiday season!
Rehydrate the mushrooms. Cover the mushrooms in the vegetable broth in a saucepan. Bring to a boil, cover, take off the heat and leave to stand aside while you prepare the other ingredients.
Add the onion to a non-stick frying pan or saucepan. Sauté for around 3 minutes, then add the onion granules and fresh rosemary, and sauté for 2 minutes more.
Add the flour together with the plant based milk. Sauté for around 2-3 minutes, working continuously to ensure that the flour doesn't begin to stick.
Pour in the mushroom-vegetable broth mixture, and add the mustard and the nutritional yeast. Bring to a simmer and stir over a medium heat for around 2 minutes.
Transfer to a blender or food processor and blend until your desired consistency is reached. You can keep it as chunky or as smooth as you like.
Calories: 35kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 254mg, Potassium: 74mg, Fiber: 1g, Sugar: 1g, Vitamin A: 144IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg