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Herbs & mustard creamy gravy

I simply love this sauce. It is delicious to accompany any veggie meat, seitan or even my meatball recipe, if you don't want to serve them as a stew.

This sauce is thick and creamy and only takes a few minutes to make. To prevent it from becoming too thick, I advise you to do it directly before the meal. If this is not possible for you, you may want to dilute it lightly with a little broth when reheating it before serving.


1/4 cup of vegan margarine

1 French shallot, minced

1/4 cup + 1 tablespoon flour

1/8 cup of red wine

1 cup of vegetable broth

1 cup of soy milk

1/2 tablespoon dried sage

1/2 tablespoon of dried rosemary

1/2 tablespoon dried tarragon

1 tablespoon of old-fashioned mustard

1/4 teaspoon liquid smoke

Salt and pepper


In a saucepan, melt the margarine over medium heat and cook the shallot in it. Once cooked, coat with flour and cook for one to two minutes, stirring. Deglaze with red wine and add the rest of the ingredients. Bring to a boil to thicken the sauce. Add salt and pepper to taste.

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© 2020 par Marie-Michelle Chouinard