Thanksgiving, Christmas, New Years… Holidays are coming – and that means big feasts and tables full of delicious food. Whether your Thanksgiving and Christmas menus include meat or not, there’s one thing that’s a must: flavorful, tasty gravy.

Baobab Vegan Gravy

Baobab Vegan Gravy

Most sauces and gravies use a thickening agent that tends to be wheat flour or other crop-based flour or maize or potato starch. But how do you make the perfect vegan gravy, that would also be gluten-free, have less starch and that’d be healthy?

How about using baobab? Baobab, one of the most nutrient-rich foods in the world is ideal for different kinds of sauces as it has a high quantity of pectin. It thickens sauces, gravies, jams and marmalades giving them a touch of flavor and tanginess too.

Our baobab-based gravy is vegan and gluten-free so it works for everyone. Pour it over your oven vegetables, casseroles or other dishes – it ties the whole meal together! List of ingredients is not long and obviously the bigger batch you make, the more you have to freeze for the next time.

Ingredients:

  • 2 tablespoons baobab powder
  • 1 tablespoon coconut oil
  • 1 1/2 cups vegetable broth
  • 2 tablespoons miso sauce
  • 1 teaspoons soy sauce
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground black pepper

Method:

Heat the oil in a pan on low, add baobab powder and stir. When
you have achieved a smooth consistency add the vegetable broth.
Add the miso sauce, soy sauce, onion powder and pepper. Stir until
thoroughly mixed, bring to the boil for a2 minutes then allow to cool,
as it cools the gravy will thicken slightly with a creamy consistency.
Serve warm.

There’s no reason to skip gravy if you’re following a plant-based diet, just get yourself some baobab-powder from www.pona.fi/store And remember, during November you get a 20 % discount from baobab powder with the code VEGELOVE to celebrate our friend and co-operator Manuela Bosco’s new vegan cook book Vegemania.

Happy Thanksgiving to all of you! Get gravying!

Enjoy,

Hanne, Erik & Rob

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