Sauces & Gravies

Mandarin Gravy Vegan

Ingredients:

• 1 tablespoon oil

• 2 tablespoon plain flour

• ½ cup vegetable stock

• pinch cayenne pepper

• ½ teaspoon mixed herbs

• 1 dessert-spoon brown sugar

• ½ teaspoon powdered ginger

• ½ cup mandarin juice

• ¼ cup concentrated orange juice

• salt to taste

• ¼ cup sweet sherry

Method: Heat oil in a saucepan, stir in flour and immediately stir in the stock, stir till smooth. Stir in pepper, herbs, sugar and ginger. Stir in juice, and salt to taste. Remove from heat, add sherry and serve immediately.

Mint Sauce Vegan

Ingredients:

• ¾ white vinegar

• 2 tablespoons water

• 2 tablespoons white sugar

• ½ cup washed mint leaves

Method: Cover mint with sugar, leave 5 minutes then it chop finely, transfer to a bowl and bruise. Heat vinegar and water, pour over mint and leave till cold.

Mushroom Sauce Vegan

Ingredients:

• 2 tablespoons oil

• 1 cup creamy soy milk (Bonsoy is great)

• a squeeze of lemon juice

• pinch of ground nutmeg

• 1 tablespoon plain flour

• salt & black pepper to taste

• 2k mushrooms without stems

Method: Do not wash mushroom caps, but rub them lightly with a clean tea towel and place them in a bowl of cold water along with lemon juice. Heat oil, add mushrooms, lid pot and simmer for 15 minutes. Stir in flour one minute, add milk, still stirring, bring almost to boil, add nutmeg, and seasoning. Purée, return to heat, do not boil, serve.

Cherry Sauce Vegan

Ingredients:

• 40g copha

• 3 tablespoons plain flour

• 2 cups vegetable stock

• 1 cup port

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 large can of black cherries

• ¼ cup brandy

Method: Melt copha, stir in flour and keep stirring till flour browns, add the stock, simmer till desired consistency. Remove pips from the cherries and add to sauce, simmer 5 minutes, remove from the heat, and stir in bandy. Serve hot or cold.

Chili Sauce Vegan

Ingredients:

• 2 cups raw sugar

• 1 cup red capsicum

• 9 small, diced chilli’s

• 1½ cups brown vinegar

• 1 cup diced brown onions

• 2 cups diced, red tomatoes

• 4 cups chopped cooking apples

Method: combine ingredients, simmer for ½ hour. Purée till smooth, bottle while hot. Note: The "fire" in his sauce will depend on the variety of chilli used.

Cranberry Sauce Vegan

Method: De-stalk and wash ½k cranberries, put them in a saucepan, bruise well, add ½ cup water and ¼ cup port, lid and cook till soft, then purée, add 100g white sugar and cook over low heat, stirring to dissolve the sugar. Serve hot or cold.

Hollandaise Sauce Vegan

Ingredients:

• 1 cup raw cashews

• ¼ cup lime juice

• ¼ teaspoon turmeric powder

• ¼ teaspoon salt

• ¼ cup olive oil

• ½ teaspoon crushed garlic

• scant half cup soy milk

• 1 dessert-spoon apple cider vinegar

Method: Pour hot water over the cashews to cover then half again and soak for at least four hours. Pour soaked water off cashews. Process in a blender with all other ingredients till smooth. Eat cold or gently heated, not boiled.

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