Instant Gravy - Black Pepper


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Condiments
Cuisine
Vegan
Author
Jessica Lord
Serves
6
Preparation Time
2 minutes
Cooking Time
2 minutes

Ingredients

Base Recipe

  • 4Tbsp cornstarch (gf)
  • 4Tbsp beef flavoured stock powder
  • 2 tsp sugar, raw or brown
  • 1/2 tsp ground black pepper

Optional

  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 - 1/2 tsp dried rosemary

Liquids - to serve

  • Boiling water
  • Soy milk (optional)

Instructions

Dry - Instant Gravy Mix

  1. Combine add base ingredients and any and all optional dry ingredients, Mix well or pulse in a blender if any ingredients seem too course.
  2. Store in an air tight container for later use. Multiply recipe to fit container.

Assembly

  1. To make 250ml of gravy, you will need 1-2 Tbsp gravy mix, 200 - 250ml of boiling water and a slash (50ml of less) of soy milk.
  2. Combine gravy mix and boiling water, whisk until completely dissolved, add milk and whisk in if desired.

Notes

  • Be aware that the mixture will thicken as it cools, so make it a little runnier than you would like to consume it.
  • You can always put the gravy into the microwave for 1-2 minutes to bring to the boil, this will reduce the mixture slightly and thicken.
  • The soy milk is optional, it does make the gravy appear creamy which may be desirable or not, but its purpose is to make the pepper less prominent and the salt less aggressive.
  • If you can, I would advise a salt reduced beef stock powder, as yet I have been too lazy to make my own, but I will get there.
  • The sugar in this recipe is subjective as are the optional ingredients, I find that brown sugar adds colour and a robust quality to the gravy that I personally really enjoy. I usually add onion and garlic powder and add rosemary separately as the dish demands, but if you have relatives who are low fodmap or have other food issues, the optional ingredients really are optional.