It’s hard to find a really good vegan gravy recipe. Most tend to taste like tamari which is nice – but not quite true to my childhood memory of gravy. This rendition doesn’t taste much like those old brain-clips either: but the texture and silkiness do it justice and the flavour has a lot of depth and complexity. It’s a great topping for mashed potatoes, for roasted vegetables, plain cooked beans – anything that needs some extra sauciness and comfort foot upgrade on a cold (or not so cold) evening. Warning – it is long to make. But the great things in life can’t be rushed. Certainly not a good gravy.
Yield: 1 cup, on the big side (the recipe scales up well if you need or want more)
What you need:
- 2 tablespoons + 2 teaspoons toasted teff flour (to toast teff flour, place it in a cast iron pan over medium heat and stir pretty constantly until it’s darkened by a few shades and has a deeply toasted aroma, remove from heat and let cool – and yes, it must be teff flour if you want the dark brown gravy colour)
- 1 tablespoon + 1 teaspoon olive oil
- 3/4 teaspoon garam masala (home-made preferred)
- 1/2 teaspoon rosemary powder (sage powder also works nicely)
- 1/4 teaspoon salt
- 1-1/2 cups strong mushroom stock (unsalted)
What you do:
- Heat a small saucepan over medium heat. When hot, add the oil and teff flour and stir until a uniform paste forms (a whisk is good for this and the rest of the recipe). Add the garam masala and rosemary powder and stir to mix.
- Slowly whisk in the mushroom stock, a bit at a time, until the liquid is homogeneous. Add the salt and stir again.
- Bring to a boil, cover, lower heat, and let things bubble/simmer for 35 – 45 minutes. Stir/whisk semi-regularly to avoid things sticking to the bottom.
- The gravy is ready when there is no longer any graininess from the flour when you taste it. The sauce will also have a deep, rich colour, unctuous texture and lovely sheen. If needed or desired, thin with a bit more stock or water.
- Remove from heat and pour it over stuff with reckless abandon.
- Sauté some minced onion or shallot in the oil before adding the teff flour;
- Add some roasted or pressed garlic to the sauce at the same time as the salt;
- Switch up the spices or the stock to change the flavour profile.