Finally, a totally low FODMAP gravy for us on the FODMAP elimination diet! No onions, garlic, dairy or gluten in sight! It’s perfect for any roast dinner, pie or Christmas dinner!I love how homemade and nostalgic this gravy tastes. It’s like a hug on a plate! The warming flavours of the bouillon cubes really makes this gravy unique and unlike any other gravy you will buy! Why not give the recipe a try today?! It’s definitely one of my favourite quick recipes for when I’m stuck on what to make for dinner.
For this recipe to work, you will need to use my veggie bouillon cubes recipe. It is what gives your gravy that personal touch that store bought gravy granules and stock cubes cannot give you! You can totally customise what veggies and herbs you use in the making of the bouillon cubes. I love how different the stock cubes can taste with just a few simple changes to the ingredients. It’s also a great idea to make your own bouillon cubes because you can ensure that they are 100% low FODMAP. I find it impossible to find any sort of stock or bouillon without onion or garlic, so I had enough and made them from scratch. It was unbelievable how easy they are to make, and the recipe makes a big batch, meaning I have bouillon cubes for weeks and weeks!
This recipe really only works well with dairy free butter. You can sub it for regular butter if you are not dairy free. I have tested various oils such as sunflower and olive oil, but they altered the texture or gave a bitter taste to the gravy. In found that once the gravy has cooled, the oil separated from the gravy and settled on the surface. This is something I’m not a great fan of. But if you want to try some neutral oils in your gravy, feel free to give it a try.
How you could have your gravy:
- With a Sunday Roast
- On bubble and squeek
- With bangers and mash
- Alongside your Christmas dinner
- Drizzled over roasted veggies
- With some potato wedges (check out my recipe for microwave wedges)
- Poured over pie- see my shortcrust pastry recipe
If you are not gluten free, you are more than welcome to use regular flour at this stage. I also wanted to note that if you are not on a low FODMAP diet, you can make this exact recipe using either 2 veggie, beef or chicken stock cubes. I also highly recommend adding drippings from your meat into the gravy to add a wow factor! If you do this, I recommend reducing the amount of water equal to the measurement of meat drippings added. For example, if you add 4 tbsp of drippings, then leave out 4 tbsp of boiling water. I personally would add in the drippings whilst hot. I’d add it right after I add in the flour, before the second load of water.
Don’t worry if your gravy looks terrible at this stage. I must warn you that the flour can be difficult to mix in. The mix is so thick, and it will need some work to incorporate with the additional water. You may be asking, why add the flour just to add more water? Why not just keep the flour and extra water out? Well, the flour helps to thicken up the soup and to give it a smoother, more unified texture. Additionally, the flour gives the gravy a brighter and brighter colour, rather than just a watery vegetable stock cube appearance. The flour helps to give the gravy a better consistency that will coat your dish, rather than be absorbed by the elements of your meal!
It is super important to strain your gravy before you use it in your dish. Otherwise, you may end up with lumps of flour- I’m sure you don’t particularly want this in your meal! Because the gravy is super thick, it will probably need a hand getting through the sieve. I used a mini whisk to help push the gravy through the netting. I also used it to press through the thicker parts as they’re usually very easy to break down. I was just left with some parsley parts and lumps of flour, I discarded them. Be careful with this step though as the gravy will be very hot!
Ingredients: (makes 5 servings)
- 4 TheLazyLowFODMAP veggie bouillon cubes
- 2 1/2 cups boiling hot water
- 2 tbsp dairy free butter
- 3 tbsp gluten free flour
- Black pepper
Method:
Step 1: melt down your veggie bouillon cubes on a low heat.
Step 2: add in your butter, melt and mix.
Step 3: add in half your water and pepper, keep mixing.
Step 4: whisk in your flour until there are no lumps in the mix. Now gradually add in the rest of the water. Keep stirring and stop adding water when you get the gravy consistency that you like.
Step 5: use a strainer as your pour your gravy into the container/jug of choice. This is to get out any unwanted lumps of flour.
Ensure that you do all of this on a low heat and do not let the mix boil!
The gravy will keep in an airtight container for a week. To reheat, pour the gravy it onto the dish and microwaving it (if your meal has been refrigerated). Alternatively, put into a small bowl and microwaved until it is piping hot.
Use this recipe for Sunday roasts, Christmas dinner, sausages and mash and so much more! Let me know what you use your low FODMAP gravy for! Send pictures of your gravy and what dishes you use it with over to my Instagram TheLazyLowFODMAP. Alternatively, tag me in your images so I see them.
