Gravy | The Vegan Society


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The perfect accompaniment to your nut roast. Also great with mashed potatoes, mock turkey, pie....the possibilities are endless.


  • 1 3/4 pints (1l) soya milk
  • 3 1/2 tbsp flour
  • 3/4 tbsp bouillon powder
  • 6 oz (170g) red currant jelly
  • Splash tamari
  • Splash vegan Worcester sauce
  • 1/2 tbsp vinegar, or to taste
  • 5 fl oz (150ml) vegan red wine
  • Black pepper, to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp yeast extract, or to taste (optional)


  1. In a jar (with lid on) shake the flour with some of the milk to make a lump free mixture.
  2. Gently heat the rest of the milk in a pan.
  3. Add the flour mixture and bouillon powder and stir with whisk to avoid lumps - simmer for a couple of minutes to get rid of the flour taste.
  4. Add rest of ingredients and simmer gently for about 10 minutes stirring regularly.
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