Make roux: heat 1 tbsp. oil, stir in flour and extinguish with an eighth of a liter of water, stirring continuously. Gradually add the remaining water with the sugar couleur and season with smoked salt, pepper, a little bit of garlic powder each and nutmeg if desired, bring the sauce briefly to a boil. Finally, add tamari and the remaining oil – but don’t let it bubble up! Tip: This can be used to spice up leftover grains. However, the gravy goes just as well with all seitan, gluten or tofu specialties.
Preparation about 15 min.
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