This gravy is the shiznit, I could eat it as a damn soup.
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1/4 cup (56g) Vegan Butter
1 Medium Onion (finely chopped)
1 tsp Crushed Garlic
4 Tbsp All Purpose Flour
1 cup (240ml) Coconut Milk
2 Tbsp Dark Soy Sauce
2 cups (480ml) Vegetable Stock
1/2 tsp Ground Black Pepper
Sea Salt (to taste)
Add the vegan butter to a saucepan and let it melt. Then add the chopped onions and garlic and fry in the butter until very soft and translucent.
Mix the flour and a little of the coconut milk together and mix it into a paste. Then add the rest of the coconut milk to the paste and whisk it in so that the flour and coconut milk is well combined and free of lumps.
Then add the flour and coconut milk mix to the saucepan along with the soy sauce and vegetable stock and whisk together.
Bring to the boil, whisking constantly and then let it boil for a few minutes until it thickens. You don’t need it to get very thick, because you want it to be a nice pourable consistency.
Add some black pepper and then sea salt to taste.
Serve over mashed potatoes or over anything that needs a delicious rich gravy.
*To make this gravy gluten-free you can try it with a gluten-free all purpose flour and a gluten-free soy sauce. I have not tested it this way but have made other sauces with gluten-free all purpose flour and it has worked perfectly.