I love this gravy so much! It’s great served with vegan meatballs and potatoes, but also can be stirred into pasta for a creamy delicious sauce!
- 2 tbsp vegan butter
- 3 tbsp plain flour
- 400ml vegetable stock
- 200ml vegan cream
- 1 tsp Dijon mustard
- 1 tbsp soy sauce
- Parsley to taste
- Melt the butter in a pan and stir in the flour. Cook for 1 minute, stirring constantly
- Slowly add the stock, then the cream, then the remaining ingredients, whisking constantly to avoid lumps
- Bring to a boil for 1 minute then reduce and simmer for 5 more minutes, then serve!