It’s easy to find gravy mixes that are vegan (even the beef-flavoured ones don’t often have any meat in them!). However, they do have a lot of unnecessary additives and often contain palm oil. Make your own instead.
150ml red wine
2 tsps vegan stock powder
1 tsp each of garlic and onion powder
2 tsps mixed herbs (sage, rosemary, thyme)
1 tbsp dark soy sauce
1 tsp Natex or Marmite
2 tbsps arrowroot or other thickener (cornflour, tapioca starch etc)
1 tsp brown (muscovado) sugar
Pepper to taste
Optional flavourings: balsamic vinegar, mustard, horseradish, redcurrant jelly or any dark fruit jam
Boil the red wine till it loses some of its rawness.
Turn down to a simmer.
Add stock powder and water.
Add the herbs, soy sauce, sugar, Natex and garlic/onion powder.
Slake two tablespoons of arrowroot with a little water and stir into the gravy. Stir till it thickens. If it’s too runny, mix a little more thickener.
Now taste and decide what you need. Jelly or jam for more sweetness and a glossy finish, balsamic for a touch of acidity. If you need it saltier, don’t add pure salt – go for more stock powder, soy sauce or Natex instead to give depth.
The other night I did my first ever cookery demo, and I loved it. Probably mainly because I managed to crowbar in some cheese jokes.
When I became vegan, I accepted the ‘truth’ that I would never enjoy mac n cheese again, never again make cheese jokes… How wrong I was. This is my favourite comfort food which also doubles as a carb-loading meal the night before a race, but isn’t as stodgy as a non-vegan version, plus you get one of your five-a-day!
This recipe is completely flexible; you can use pumpkin or potatoes and carrots instead of the squash, or miss out literally any of the ingredients (although not all!) and it’ll still work – you can even substitute the mylk for water. So don’t worry if you’re missing an item or two from the list…
Vegan butter recipe as asked for by a few people at the World Vegan Month party.
A delicious light buttery taste and importantly it melts like butter on pasta or vegetables. I couldn’t imagine asparagus without butter and sometimes olive oil is too plain or strong. A bit of a faff for some people I should think.