It’s official; I am a roast dinner addict. In the U.K it’s traditional to have a roast dinner with all the trimmings on a Sunday with friends and family. Everyone sitting round the same table eating crunchy roast potatoes drizzled in gravy, having a drink and having a good catch up.
This recipe is going to give you rich, flavourful oniony gravy. Sometimes I blend it all up at the very end for thicker, smooth gravy but if you like oniony bits then leave it be.
I usually double the ingredients to make up a big batch so I can freeze some for another day.
- 1 tbsp coconut oil
- 1 medium onion
- 1 tbsp wholemeal flour
- a pinch of chilli flakes
- ½ tsp dried thyme
- ½ tsp cajun spice
- ¼ tsp parsley
- 1 tbsp soy sauce
- ½ tbsp whole grain mustard
- ½ tbsp tom ketchup
- 1 clove garlic
- 1 tbsp bouillion/veg stock
- salt and pepper to taste
- 500 ml boiling water
- Put a full kettle on for the veg stock.
- Cut the onion in half root to tip and then slice lengthways for lovely long thin strips (if you are going to blend the gravy, chop as you like).
- Sauté the onion for 5mins in coconut oil and then add the garlic for 1min.
- Mix all the other ingredients in a jug with boiling water and add to the onions and garlic.
- Stir and simmer for a further ⅔mins on a low heat.
- If you want smooth gravy, blend for about 30 seconds.
other vegan basics to check out.