Zacchary Bird
Zacchary Bird
Quirky, indulgent vegan recipes.

 For dozens and dozens of my favourite crowd pleasing recipes, download a copy of my new ebook: Meals for Mere Mortals! It’s full of jokes, cooking hacks and heaps of dishes I know you’ll love.

Gravy is usually made with meat drippings used as the fat in a roux, with stock and extra flavour added. We can make this vegan by replacing the fat with a kinder substitute, whilst using soy sauce and stock for flavour. A little known fact is glutinous rice flour (free from gluten!), which can be found at most Woolworths or Coles (this brand is what to look out for), is that it works 1:1 as a gluten free substitute for flour in roux and basic sauces. This recipe is super breezy to make, and you can substitute the glutinous flour for plain flour or a standard GF blend.

Gluten Free Gravy

INGREDIENTS

  • 2 tbspn dairy free butter/margarine

  • 2.5 tbspn glutinous rice flour

  • 2 tspn chicken style stock powder (many brands are vegan - look out for Massels which is vegan and gluten free)

  • 1.5 tspn dark soy sauce/tamari/kecap manis (sweet soy sauce)

  • 1 cup hot water (give or take)

  • Pepper to taste (make sure it’s lots though)

METHOD

  • Heat the butter in a small saucepan before sifting the rice flour in slowly, stirring through with a wooden spoon until combined. Cook for 3 or so minutes, don’t worry if it seems clumpy.

  • Add stock powder, before slowly adding the water, stirring as you go to combine with roux starter. Add in soy sauce.

  • Allow to simmer for 5-10 minutes, you can add more water as it thickens if needed. Taste and add pepper, it makes a great difference.

  • If you’ve used glutinous rice flour, and it’s clumpy at all - give it a blast with an immersion blender or in a blender and you’ll be set to serve.