This gravy does exactly what it says on the tin! We make it all the time for celebratory dinners.
Serves: 5 people
2 tsp Garlic Powder
or 4 garlic cloves, very finely chopped
1 pinch Ground Black Pepper
4 tbsp Nutritional Yeast Flakes
5.5 tbsp Olive Oil
1 - Onion
4 tbsp Soy Sauce
3 tbsp SuperValu Cornflour
500 ml Vegetable Stock
- Put a small non-stick saucepan on a high heat and add 1½ tablespoons of the oil. Once the oil has heated up, add the onion and cook for 2 to 3 minutes, stirring regularly.
- Make the vegetable stock in a large jug, then whisk in the nutritional yeast (if using), soy sauce, garlic powder and black pepper. Pour the stock mix into the pan and bring to the boil, then reduce the heat down to a gentle simmer. Sieve the cornflour into the mix a little at a time, whisking constantly. Add the remaining 4 tablespoons of olive oil and cook for a further 3 to 4 minutes.
- Place a fine mesh sieve over a 1 litre jug or a large bowl. Sieve the gravy by pouring it from the pan through the sieve into the jug. For a thicker consistency and stronger taste, you can leave the gravy to simmer for longer. Serve warm in a gravy boat.