This flavoursome gravy is one of my favourite ways to jazz up plain veggies into a deliciously satisfying meal. My favourite go-to in autumn is to roast potato, pumpkin, sweet potato, carrots, beetroot, mushrooms and broccoli and then pour over this magic sauce. Pair with my mashed potato (page 40) and you have yourself a homemade plant-based pub meal.
Makes 4 Cups
+ vegetarian
+ dairy free
+ egg free
+ gluten free (option)
+ nut free
Ingredients
Plant-based butter
Plain flour
Water
Chicken-style stock cubes
Tamari
Vegan Worcestershire sauce
Cajun dry spice mix
Method
This recipe can be found on page 35 of our delicious cookbook for Thermomix machines; I Can't Believe it's Vegan. If you don't already have this one in your collection, you can check it out here...
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