Rissie and Archie adore my mum’s gravy but Rissie, in particular, is obsessed. I sometimes think that ‘Nanna’ Time’ is Rissie’s favourite time of the week, most notably because it involves Netflix and Nanna’s gravy. When she asked me to make gravy this week, she said in the same breath, ‘I know it won’t be as good as Nanny’s but that’s ok Mummy, you are vegan after all!” The cheeky minx – those were fighting words and I was determined to make her eat her words and my gravy. I combined the gravy with Baby Roast Potatoes and Rissie never said another word.
Roast Baby Potatoes:
Bag of baby potatoes – skin on – as many as you can eat.
Bring a pot of water to the boil, add the baby potatoes and boil for 20 minutes.
Drain and let cool.
Pre-heat an oven to 180 degrees Celsius.
Halve the baby potatoes, put in a saucepan, generously splash with olive oil and salt, put lid on the saucepan and shake the saucepan so the potatoes become a bit smashed or fluffy around the edges.
Put in a roasting tray and bake for about an hour until potatoes are golden brown and crispy.
4 tablespoons olive oil
4 tablespoons plain flour
1 tablespoon vegemite
1 tablespoon white wine vinegar
1 tablespoon Worcester sauce
1 litre of vegetable stock
Heat oil in a saucepan and add the flour and stir for a minute or two to create a roux, add the vegemite, white wine vinegar and Worcestershire sauce and mix to combine. Add the vegetable stock, whisking continuously to remove lumps and increase heat and bring to the boil. Simmer for a few minutes to thicken and voila!