Low fat vegan gravy is easy to make if you're worried about all the fat and additives found in purchased instant gravy - which while handy and possibly will save you from stress on a busy day, all that stuff really isn't good for you in the long term.
If you always keep herbs and spices handy in your cupboard, plus cornflour (corn starch) and stock cubes or stock powder with ingredients you trust - it's easy to produce a delicious gravy quite quickly.
By also adding some nutritional yeast you can boost the nutritional value - particularly important in adding some vitamin B12 to a vegan diet
And although this recipe is vegan friendly, it can be used for meat if you're not veggie or vegan, and you could also add your meat juices to it.
The addition of the nutritional yeast will also give flavour, but may add a speckled appearance which i personally find quite attractive, and may well be an added bonus of appeasing your meat eating guests as you will often get this appearance in home made gravy made from meat juices
the use of colourful spices such as turmeric or paprika will also help give the gravy a more appetising appearance -experiment with quantities
This make a litre (2 pints) of gravy
Adjust the quantities according to your needs
Adjust the quantity of cornflour (cornstarch) according to how thick or thin you want your gravy to be
Measure a litre of water
Put the cornflour in a glass, cup, or small bowl with some of the water. Tip th e remaining water into a saucepan.
Add one or two stock cubes depending how salty you want the gravy. Try adding just one to start with. You can always add more if it's not to your taste.
Then add herbs and spices. In mine I used:
2 tsp garlic
2 tsp mustard powder
2 tsp smoked paprika
some twists of black pepper
Remember that the herbs and pepper will be visible as speckles in your gravy. slowly bring the mix to the boil then turn the heat down to simmer
Mix the cornflour into the water in the other vessel until it no longer feels stiff. Add it in a slow trickle to the simmering liquid, bur make sure you are stirring it the whole time otherwise the gravy will turn lumpy.
Keep stirring until it thickens. If it isn't thick enough you will need to add more cornflour but so remember, NEVER add cornflour straight into a hot liquid - always add to cold liquid first, otherwise you most definitely will have lumps.
And that's it! Take the gravy off the heat. If you are adding nutritional yeast, add it now.
onion gravy is a really easy, tasty and popular variation
Simply chop some onion and either "dry fry" it in a little water or microwave it until it is soft. Then add it while still hot to the hot gravy - easy peasy
Your gravy can also be kept a few days in the refigerator and reheated
Another way to colour your gravy is with mushroom water or by making mushroom gravy in a similar way to the onion gravy
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