WFPB rich savoury gravy
Rich, savoury, and completely whole‑food plant‑based, this gravy delivers deep umami from vegetables, herbs, and slow-simmered aromatics. It’s velvety, comforting, and perfect for drizzling over mash, roasts, grain bowls, or Sunday plates. It gets it's velvety tecture from blended oats instead of oil or butter.
Ingredients
- 2 cups low-sodium vegetable stock
- 3 tbsp rolled oats
- 2 tbsp soya sauce or tamari
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme or rosemary
- pepper for taste
Instructions
- Add all the ingredients to a high speed blender except for the herb and pepper. Blend on high for 45-60 seconds until the oats are complely pulverised and the mixture is totally smooth.
- Pour the blended mixture into a small saucepan over medium heat. Stir in the dried thyme and a pinch of black pepper. Bring to a gentle simmer, stirring contantly with a whisk.
- As the oats cook, the mixture will thicken into a rich gravy. Once it reaches your preferred thickness, remove from heat. If it doesn't seem to be thickening to your liking then stir a tbsp of cornflour into a small amount of cold water and add it gradually to the gravy. If it gets too thick then add in a small amount of water while whisking.
- If you want a deeper, earthier flavour,blend in 2-3 porcini or shiitake mushrooms (soaked in hot water first) into the blender at the start.
Tried this recipe?Let us know how it was!