Vegetable Gravy (Workshop)

Name: Vegetable Gravy (Workshop)
Ingredients: 400 g potatoes (peeled, diced); 70-100 g onion; 3 cloves garlic; 1 teaspoon pepper corns; ½ teaspoon salt; 30 g skin milk powder; 30 g nutrition yeast; 75 g sunflower seeds or sliced almonds; 1 ½ teaspoon poultry seasoning; 2.5 cups water – try white wine!; 1 tablespoon soy sauce (optional for taste); 1-2 tablespoon apple cider vinegar (optional for taste)

Ben Hartung

Vegetable Gravy (Workshop)

• Breakfast Grits• Paste for veggie bake• Gravy for meat. My recipe

Print Recipe

Course: Sauce

Ingredients Method

Ingredients

400 g potatoes peeled, diced
70-100 g onion
3 cloves garlic
1 teaspoon pepper corns
½ teaspoon salt
30 g skin milk powder
30 g nutrition yeast
75 g sunflower seeds or sliced almonds
1 ½ teaspoon poultry seasoning
2.5 cups water – try white wine!
1 tablespoon soy sauce (optional for taste)
1-2 tablespoon apple cider vinegar (optional for taste)

Method

Add all ingredients into a large pot. Bring to a boil over high heat, then cover and reduce to a simmer until seeds and potatoes are soft, for 20-30 minutes. Use emersion blender to blend ingredients until smooth.