This gravy (like most gravy) doesn’t look all that appetizing but believe me you will be going back for more because it’s seriously good! This recipe is for a larger quantity but can easily be scaled back if you don’t need this much. It doesn’t matter how much we make, we never have any leftovers, it’s damn delicious! Pictured here atop “smashed”, roast veggies.
- 2-4 Mushrooms (up to 100g)
- 1 Small Onion
- 2 Cloves of Garlic
- 1 Spring of Fresh Rosemary (or 2 tsp Dried Rosemary)
- 200-300g Soy Milk
- 50g Water (Optional if you want to bulk up the amount of gravy you make)
- 20g Stock
- 30g Spelt or Wheat Flour
– Roughly chop mushrooms and add then to the thermomix along with the onion, garlic and rosemary.
– Turbo until blitzed and then add a splash of oil and cook on 100 degrees for 4 mins.
– Add remaining ingredients and and combine on speed 5 for 10 seconds.
– Cook on speed 2, 90 degrees for 5 mins.
This sauce can be used in stir-fries, as a dipping sauce, atop cooked veggies or to glaze baked tofu or meat. It’s also a good way to use up excess oranges that you thought you would get around to running through the juicer (not in this wintery weather).
We have thyme growing in a pot near the kitchen so it’s easy for us to use the fresh stuff but dried thyme is fine for this recipe. In fact, if you don’t have any, swap it for rosemary or basil or just leave it out all together! Whatevs!
- 450-500g Fresh Orange Juice
- 1 tsp Thyme
- 1 Medium Onion
- 1-2 Clove of Garlic
- 40g Rapadura
- 1 tsp Salt
– Juice oranges and weigh. Set aside in a bowl.
– Place onion & garlic in TM bowl and turbo until chopped. Cook on 100 degrees, speed soft for 3 mins.
– Add remaining ingredients and cook on varoma temp, speed 2 for 15 mins. If the sauce has not reduce enough for you then cook for a few more minutes.
Thermomixers are probably familiar with the veggie stock concentrate recipe from the Every Day Cookbook which is great – but ours is heaps easier – perfect for slackers! Why? Because there are no set ingredients. We encourage you to keep and freeze your vegetable and herb scraps that are edible and flavoursome but that would otherwise be discarded. Here are some examples:
- Celery leaves & offcuts
- Spinach & Kale stalks
- Broccoli stalks
- Cauliflower stalks & leaves
- Coriander roots & stems
- Parsley stems
- Carrot tops
You can get creative with what you keep and try out for your stock. Doing it this way means that each batch is slightly different which I really enjoy. You can also add whole veggies & herbs too, not just the offcuts. We find that it is a great way to use up the parts of the plant that would normally go into the compost or the garbage, in fact our freezer is often overflowing with scraps that we make up a huge batch of stock and end up giving some away! It’s a great present for people that don’t have thermomixes.
It can be used in soups, sauces, curries, casseroles, marinades, tagines, risottos or just about any dish you can think of. It’s also pretty good spread on toast or mixed into guacamole and other dips! It can also add flavour to veggies, grains or legumes that are being steamed or boiled. Seriously, you need to have some of this around, particularly if you’re planning on making vegetarian food and/or yeast free food. Most stock cubes & powders contain yeast & sugar. This stock is a perfect wholefood alternative.
Once you have 800 grams or more of stock ingredients, you are ready to go!
- 800g-1400g of Veggie & Herb offcuts
- 130g Salt
- 50g Oil of your choice
– Pull your ingredients (800g-1400g) out of the freezer and let them thaw if you have time.
– Add half of your ingredients to the bowl and turbo for a few seconds (until chopped).
– Add the other half and turbo again.
– Add the oil and salt and cook on aroma temp for 25 mins, speed 2.
– Blend on speed 6 for 15 seconds.
– Store in glass jars in the fridge!
We buy tomatoes in bulk from time to time so that Bob can make sauce, chutney and yummy tomato paste. It also means that I get to make my absolute favourite – tomato soup!
Here’s a delicious variation with celery!!
- 2 Cloves of Garlic
- 1 Medium Onion
- 600-700g Tomatoes
- 3 Large Celery Stalks including leaves (around 300g)
- 600g Water
- 5g Tamari
- 2 tbs Veggie Stock Concentrate (or 1 stock cube)
– Add onion, garlic & tomatoes to Thermomix and turbo for 3-4 seconds.
– Add remaining ingredients and turbo again for 3-4 seconds.
– Cook at 100 degrees, speed 1 for 12 minutes.
– Turn dial up to speed 9 or 10 until desired consistency is reached. Serve with fresh herbs.
This pie or pasty filling is simple & delicious, even for meat eaters! You might be thinking that it doesn’t look like a pie filling, it’s essentially just lentils and veggies but believe me, it tastes great! Now that I’m a wholefoods fanatic I love eating vegetables simple & plain. I reckon that the pastry is enough of a treat (not to mention the tomato sauce that I have with it) that the veggies are good enough without any gravy. If you’re a believer that a pie is just not a pie unless it’s filled with gravy as well as the other fillings then just make up the sauce you want and stir through the filling mix before assembly.
Wondering what veggie to choose? ANYTHING! Well, anything that steams well. Mushrooms for example, would probably be better off in with the lentils. I even use things that wouldn’t traditionally go in a pie like brussel sprouts, beans and cauliflower.
- 100-200g Dry Lentils
- 650g Water then a bit more Water
- Vegetables of your choice
- Veggie Stock
- Tofu or tempeh (optional)
– Add lentils to bowl and cover with first lot of water (650g). Allow to soak for up to 4 hours. (if you don’t have time for soaking then cook them on 100 degrees for 20 mins before next steps)
– Choose your veggies, chop them up into small pieces and lay them in varoma.
– Once lentils are sufficiently soaked (or pre-cooked), add the stock to the lentils and top up water to the 1.5 litre mark.
– Attach varoma and cook on varoma temp for 25 mins (Some lentils can take longer than this. If your veggie are cooked then just take off the varoma & replace with the MC & continue cooking).
– Decant veggies into a large mixing bowl and use one of the varoma trays as a sieve for the lentils. Add lentils to the veggies and combine.
– (Optional) Add crumbled tofu or tempeh.
– (Optional) Add your preferred seasonings or sauce & combine.
– Wrap in pastry (the best part! Recipe coming soon!)
This sauce is a great vegan alternative to béchamel and can be used for creamy pasta, lasagna, veggie bakes, as a flavorsome topping for steamed veggies or whatever you can think of. It uses soy milk which many people prefer to avoid but I find that it’s really the only dairy free milk that can make this sauce thicken well. Read more about my thoughts on soy here. You may have noticed that I don’t like to do things in small quantities. We prefer to cook up a large amount so that we have leftovers for lunches, so if you find that this is too much for your needs you can halve or scale down the recipe.
I like to season this sauce depending on what I’m using it for, when making pasta I’ll add a few spoonfuls of tomato paste, and when using as a topping for veggies I like to add a splash of tamari. Salt & pepper are a must too but you can always have a taste first and then choose whether you want to add anything.
We use out home made veggie stock but if you don’t have any of this then simply use a stock cube. If you need to avoid yeast like me then I highly recommend making your own stock!
- 750g Soy Milk
- 100g Water (optional)
- 50g Stock (or to taste)
- 80g Olive Oil
- 110g Spelt Flour
- Seasonings of your choice (salt, pepper, tomato paste, tamari, chili)
– Add all ingredients except the flour to the thermomix and cook on 90 degrees, speed 4 until temperature is reached (around 7 mins).
– Add the flour and cook for a further 2 minutes at 90 degrees.
(The sauce will begin to set slightly once it cools and stops moving so it’s best to make the sauce once everything else is nearly ready to serve. If you’re still waiting on other dishes then set the temp to 80 degrees and keep it going on speed 3 until serving.
Find the ingredients to make this recipe: