A tasty universal gluten free gravy, use it in our Lentil and Vegetable Pie or on your favourite roast.

Makes 500ml / 2 cups

Ingredients

60g / ⅓ cup + 1 tablespoon Anything But Ordinary Plain Flour

500ml /2 cups GF vegetable stock (reduced salt)

2 tablespoons / 40mls olive oil

125g / 1 cup onion, diced

1 tablespoon crushed garlic

60mls / ¼ cup GF tamari

2 tablespoons nutritional yeast flakes

¼ teaspoon black pepper

½ teaspoon white wine vinegar

Method

Heat the oil in a medium saucepan and add the onion and garlic. Cook until softened and transparent, about 10 minutes.

Whisk together the Anything But Ordinary Plain Flour and vegetable stock til smooth. Add to the saucepan with the tamari, yeast flakes and pepper.

Stir well until thickened. Add the vinegar.

Remove from heat. Let cool a little before blending until smooth.

Return to the saucepan and heat gently while stirring.

The gravy is ready to be used
immediately or it can be kept in a covered jar in the fridge for a week and
reheated before using.

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