Holistic Vegan

Vegan gravy that tastes like proper gravy! With Christmas just around the corner, and the days drawing in, I thought this was a good time to share my gravy recipes with you. Especially as shopping is a bit more difficult at the moment, this is a very simple but stunningly delicious gravy recipe that you can whip up with a few cupboard essentials. No more panicking when you run out of Bisto! This recipe does use wheat flour, so if you need a gluten or wheat free option, try my Onion Gravy recipe. Although not quite instant, this is very fast to make, so I recommend not preparing this until near the end of your cooking time.  I'm something of a gravy lover, and although I'm from the South of England I do make quite a lot of it! I am quite fussy though, it needs to have a good flavour with real depth and I like it THICK! Gravy makes anything comfort food for me, and I've most recently been pouring this over some homemade root vegetable pasties. Although it might seem intimidat

*I just edited this recipe on Christmas Day because I've found the perfect proportions! No Christmas would be complete without a few glasses of your favourite tipple, and I've been missing this classic for a few years now. M&S do a very good alternative but it's hard to get and they only keep it in around December so I thought I'd have a go at making my own. Most of the recipes I've found use coconut milk as this seems to do a good job at being creamy and relatively stable, but they have a nasty tendency of hardening when chilled so I've used a cheapy Coconut Milk here which stays liquid at room temperature. It's not pure a coconut milk, but it does the trick very nicely and at 59p from Pound Stretcher it also suits my budget! This is the updated recipe that uses a proportion of Alpro Soya single cream. If you don't have any of that, you can just use 400ml of coconut milk instead. So here is my version of this classic creamy booze