Preparation and cooking time: ~10 mins
Calories: ~75 per serving
Hi everyone, how’s your weekend been? Not just the weekend, the whole week? May is always an enjoyable month in France. We’re blessed with not one, not two, but three public holidays in very quick succession. The first was May the 1st and the next two fall next week on the 8th and 9th. Glorious days off with nothing to do but enjoy the rapidly improving weather. The blossoms are out on the trees and as per usual at this time of year I really start to understand just why cherry blossom season is such a big deal in Japan. The beautiful trees with their cloud-like puffs of delicate pink and white flowers are wonderful to see and walk amongst.
As I write, I’m lying on my bed with my son next to me… it’s his bed-time but he’s really not in the mood to sleep right now and is doing everything to avoid falling asleep. Right now he’s screeching some strange tune and smacking the pillow… perhaps he has a future as a DJ? I think the little guy is having teething pain though. I noticed yet two more teeth forcing their way through his gums earlier. That will bring the total to seven. Not bad, considering some babies still don’t have any teeth by this age.
As promised in my previous post, here’s the gravy recipe which I used for the Baked Eggs ‘n’ Gravy dish. It’s completely vegetarian and has a rich, complex flavour thanks to the nutritional yeast (which is apparently called “nooch” in the US?!). If you’ve never tried it before then I don’t know quite how to describe it. It has a rich, nutty, salty flavour and is a perfect flavour enhancer in a wide range of dishes.
If you’re after a smooth gravy then you should blend or strain the sauce after you’ve finished cooking it. It’s very quick to make and almost meaty in flavour, making it a great substitute for meat-based gravies at the dinner table. I hope you get a chance to give it a try – I’ll be back in a few days with something baked, but until then, enjoy the rest of your weekend!
Easy Vegetarian Gravy
- 1 onion
- 2 cloves of garlic
- 20g butter
- 2tbsps plain flour
- 3tbsps nutritional yeast flakes
- ~500ml water or vegetable stock
- Half a vegetable stock cube (omit if using liquid stock)
- 1tsp dried sage
- A dash of soy sauce
- Start off by peeling and finely chopping the onion and garlic. In a pan, heat the butter until it starts to bubble and then add in the chopped onion and garlic. Sauté for a few minutes until soft and then add in the flour. Stir around while still on the heat for a couple of minutes to brown off the flour and coat the onion well.
- Add in the nutritional yeast flakes and mix well again before pouring in the water or stock, bit by bit, stirring well between each addition, until the desired consistency is reached. Make the gravy a bit more liquid than you’ll need as the gravy will continue to reduce while you finish it off. Finally, crumble in the stock cube, if using, the sage and a good dash of soy sauce, stir well and simmer down to your preferred thickness before serving. If you want a smooth gravy then you may want to strain it before serving to remove the fried onion.