We used a jug blender, but you could use a hand blender or food processor.
This sauce is quick, seriously yummy and because it’s not reduced you get loads of it – it’s great!
However, I have with a confession: the way that this sauce is normally made by me probably wouldn’t satisfy the standards of someone who is a “raw foodist”. However, it can be easily modified to meet the most stringent of raw standards and I’ll talk you through it. I don’t make it raw because, well, it’s quicker and easier not to and I’m fond of the taste of shop-bought chopped tomatoes!
Enjoy drizzled on roast vegetables, salads, grains, or with bread.
I am obsessed with tahini. I buy it in massive tubs from middle eastern shops, not those piddly jars they have in the supermarkets. When John first met me, he thought all of my recipes were basically tahini soup.
Luckily that’s not the case. However, there is always a place in my heart for a quick and simple tahini sauce, and tonight we made some to go with our roast aubergine, and included chilli sesame oil. It’s really versatile, here’s the basic method for mine…
Being from Manchester, I (Lorraine) am obsessed, as all northerners are, with gravy! I like a little island of food in an ocean of gravy. I like it on chips, I like it on mash, and I like it with roast potatoes, the more the better – I just can’t have too much gravy.
Tomorrow is Sunday and we’ll be making quiche with roast potatoes and gravy, yum!
Cornflour is used in this recipe as it’s easy and gives a glossy and translucent gravy. As I like my gravy really thick we err on the generous side with the cornflour. For a thinner gravy just use less cornflour as this is what thickens it. Wheat flour will work too but gives a more opaque gravy with a richer flavour (which I love), and you will need to use about 50% more of it to get a the same thickness. Obviously avoid this if you want to make your meal wheat free or gluten free.
Steamy rich onion gravy
So here goes, this is our method for sure-fire rich and tasty gravy. Mmmmm.
This recipe is a basic tomato sauce that can be modified to create a range of different sauces for different occasions. However, it’s ideal in its own right for recipes such as pizza and lasagna.
Although the sauce is simple to make, it’s really thick and tasty as it involves reducing the tomatoes slowly to really bring out the flavour.
A modified version that can hold its own as a pasta sauce is included here too.
Don’t rush it, the thicker the sauce gets, the tastier it will be. You should be able to pile it up so that you can see the bottom of the pan.
My vegan cheezy sauce is an ongoing work of refinement, and is constantly being tweaked. It has evolved from my mum’s cheese sauce, which she served with cauliflower and home made chips.
Previous iterations of this recipe have included at one time or another one or more of: ground cashew nuts, tahini (1-2 Tbsp), lemon juice (1/2 a lemon), garlic powder (1/4 tsp), and a pinch of coriander powder.
I am now fairly settled on a version that I’m really happy with as it’s creamy and well-rounded. The latest addition is the white wine, which adds an amazing tang and complexity that I haven’t found in a vegan cheese until now!
Use this sauce wherever you want a cheezey white sauce, e.g. for cauliflower cheeze. Dilute it with extra soya milk to make vegan lasagne, or make a thicker version (less soya milk and more cornflour) for my vegan quiche recipe.
Makes enough for 4 servings, or as a component in one of my many recipes that use it!
Adjust the thickness by changing the amount of flour/cornstarch.