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May 16, 2010

Ok, this is a bit of a guess because I usually just add stuff until I’m satisfied, but here’s a rough recipe to making a half-decent veggie gravy.

Makes enough for about 2 people

1 heaped tbsp rice flour
2 tsp marg (or oil — from roast veg, for example)
1 tsp tomato puree (this will combine with the herbs to give a nice brown colour and of course add some taste)
about 250ml liquid (I like 50ml red wine and 200ml stock or water with stock powder)
1 tsp dried mixed herbs or 1/2 tsp thyme and 1/2 tsp marjoram
1 bay leaf if you have any
salt & pepper to taste

Optional ingredients:
1 tsp tamari sauce, crushed garlic, onion (preferably red onion) and/or anything else that flicks your switch.

If using onion and/or garlic, fry this gently now until soft and slightly golden.

Put all the ingredients straight into a saucepan on a medium heat and stir until the mixture just boils. All of the flour should should have been incorporated by this point and the gravy should be smooth and slightly thickened. Reduce heat to a gentle simmer and cook for about 4 or 5 minutes. Season with salt and pepper (and tamari sauce, if using) to taste.

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