I love gravy! When I was little my parents often cooked amazing roast dinners for our family. Once everyone had finished I would sit at the table with a big spoon and the jug of leftover gravy and finish it off. It was definitely my favourite part of the meal… I was even called ‘The Gravy Queen’ (yes, embarrassing but true!).
So creating a substitute for this wonderful sauce became a top priority for me! But it’s not easy when a) there are no meat juices because…no meat! And b) I can’t find a stock cube or gravy mix ANYWHERE that doesn’t contain at least one of my intolerances.
From scratch it is! I’ve done many trials, including gravies where I’ve blended up cooked veggies to create it, but this is my no-blend easy version… I looked at stock cube ingredients and started to make a gravy using my own mix of the common herbs and spices in them. I did need to go out and buy a couple of these especially for the gravy, but this was definitely a worthwhile investment for me! I make it thick by forming a roux at the beginning and then adding the water the potatoes and vegetables have boiled in for added flavour, though if you don’t have this then just boiling water will do fine. The recipe is easy to double, so if in doubt that it will be enough for your gathering then go ahead and make double – leftovers are always better than having to hold back on gravy in my opinion! Also delicious the next day…
I hope that if, like me, you’ve been suffering for lack of gravy, this will be your antidote 🙂 Happy gravying!
Servings |
people
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- 1 1/2 tbsp odourless/mild coconut oil
- 3 tbsp rice flour brown or plain
- 600 ml vegetable water (or water) not from a stock cube or it will be too salty
- 1 pinch celery seeds
- 1 tsp onion flakes
- 3/4 tsp salt
- 1/2 tsp dried parsley
- 1 pinch turmeric
- 1/8 tsp dried thyme
- freshly ground black pepper
- 1 tbsp redcurrant jelly or cranberry sauce / tart cherry juice
Ingredients
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- Melt the coconut oil in a saucepan, add the rice flour to it and stir for about 30 seconds with it gently sizzling.
- Pour in about half of the water and stir while bringing to the boil. As this boils it should be nice and thick. At this point add the rest of the water and do the same again.
- Once this has come to a simmer add all the rest of the ingredients and simmer gently for a few minutes so that the herbs and spices can infuse their flavours.
- Taste your gravy and tweak it to how you like it... you may like a little more redcurrant jelly, a little more salt, or a splash of red wine (if you can tolerate it)! Once your happy with the flavour then pour it into your favourite warmed jug and enjoy!
We love this poured over crispy roasted potatoes, sweet potatoes, onions, and carrots, together with roasted chestnuts, green veg, and a nutty crunchy stuffing. Honestly, I can’t write about this, I’m going to need to go and cook a roast dinner!
I made this gravy using the Bob’s Red Mill 1-to-1 Gluten-free flour blend (which is what I have, and it is mostly rice flour), mushrooms, onions. I added poultry seasoning, a bit of veggie base, lots of black pepper, and regular salt. I can’t believe how delicious this gravy was! I thought I was eating in a restaurant! I am having the leftovers today with mashed potatoes and it reminded me that I needed to leave a comment to thank you for sharing this easy wonderful recipe!