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!

Ingredients

• 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

Method

1. Melt the butter in a pan and stir in the flour. Cook for 1 minute, stirring constantly
2. Slowly add the stock, then the cream, then the remaining ingredients, whisking constantly to avoid lumps
3. Bring to a boil for 1 minute then reduce and simmer for 5 more minutes, then serve!