If you have food allergies, intolerances and/or digestive issues, finding a gravy that ticks all the boxes can be pretty tricky - if not near impossible. I’ve created a gravy that is packed full of flavour, gluten free, suitable for vegetarians and vegans and is low fodmap.
You can also make this recipe in advance, freeze it in a zip lock bag ready to use on Christmas Day, or to accompany a veggie roast whenever you fancy.
1 roughly chopped large spring onion (green part only)
Small handful of mushrooms
2 cups/ 500ml veg stock fresh homemade
or good quality shop bought (if low fodmap is not required)
1 tsp tomato purée
2-3 tbsp nutritional yeast
3 tbsp tamari or soy sauce
2 tbsp of garlic infused olive oil
A good pinch of black pepper
3 tbsp Corn flour or brown rice flour
Optional- add sage, bay leaves, rosemary, thyme or whatever herbs you like
Sauté the spring onion and mushrooms in 1 tbsp of oil slowly over a low heat until, soft then add the tomato purée and cook it out for a few minutes. Add any fresh herbs and stir - I used rosemary and sage. Meanwhile pour and mix all the other ingredients (apart from the flour) into the pan. Slowly simmer on a low heat and sift in the cornflour, stir and continue to simmer until it reaches your desired consistency.
Pour the gravy through a fine sieve and serve immediately or pop back on the heat to reduce and thicken even further.