Sun Dried Tomato Gravy
A vegetarian gravy with a different taste. Goes well with herby dishes, such as a roast dinner with a herb nut roast. Or some of the dryer vegetarian roasts - those cardboard things where you wonder why you bought them!
1/4 cup sun-dried tomatoes
1 cup boiling water
2 1/2 tablespoons flour
1 1/4 cups low-fat milk
1/4 cup vegetable stock
1 tablespoon spring onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon basil
1 dash pepper
Reconstitute the tomatoes covered in water for 15 minutes, then drain well.
Chop finely, set aside.
Place the flour in a small saucepan over medium heat; gradually add the milk, stirring with a whisk until blended.
Stir in the tomatoes, stock, and remaining ingredients.
Cook over medium heat 10 minutes or until thickened, whisking constantly.
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