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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Simple Savoury Herb Gravy

RECIPE By PlantPlate
Add depth and flavour to your mashed potatoes, steamed veggies, and everything in between with this quick, simple, fuss-free gravy recipe.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: Makes 1.5 cups

Notes:

While we do love a good slow-cooked gravy- with onions, mushrooms, or other ingredients- we also love having a quick, simple, no-fuss option to throw on mashed potatoes, stamed veggies, or a big pile of oven fries! In addition to being easy to make, this gravy is low in sodium, so it's a great heart-healthy alternative to ready-made mixes.

You can experiment with different dried herbs in this recipe- sage, oregano and basil are all excellent additions. We usually make this with dried herbs for convenience, but you can use fresh rosemary and thyme instead if you like. Just add 3-4 whole sprigs of each, simmer the stock for an additional 5 minutes in step 1, and remove the herbs before adding the starch mixture in step 2.

Ingredients:

  • 1.5 cups vegetable broth
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tbsp. corn or arrowroot starch
  • 2 tbsp. water
  • 2 tbsp. nutritional yeast
  • 1/2 tsp. ground black pepper
  • Salt, to taste (optional)

Instructions:

  1. Combine vegetable stock and herbs in a small sauce pan. Bring liquid to a boil, then reduce heat to medium and simmer for 7-8 minutes. 
  2. Combine the tablespoon of starch with the 2 tablespoons of water in a small jug or bowl, and whisk to combine. Add this to the broth, whisk through, and continue whisking the mixture over a medium heat for 30-45 seconds until it has thickened. 
  3. Remove pan from the heat, stir through the nutritional yeast and pepper, and season with a small amoutn of salt to taste (if needed). Serve immediately.

Note: Leftover gravy can be refrigerated for 3-4 days. However, when reheating, you may have to add more starch to thicken it. Mix an additional 2 teaspoons of corn or arrowroot starch with 1 tablespoon of water, and add this to the gravy when it's hot. Whisk until thickened, as in step 2 (above.)