Tarragon Gravy Sauce

A delicious vegetable-based gravy with rich flavor that will complement a wide variety of pies, nut loaves, or tofu dishes.

Ingredients:

• 2 tablespoons leek , finely chopped
• 2 tablespoons roasted ground almonds
• 3 cups vegetable stock
• 1-2 cups water
• 2 teaspoons white mustard seeds
• 2 teaspoons ground cumin
• 2 teaspoons coriander powder
• 2 dates, chopped
• 3 tablespoons fresh tarragon leaves
• 1/3 cup red lentils, soaked for 1 hour 
• 2 tablespoons fresh chopped parsley
• 2 teaspoons tomato puree (optional)
• 3 teaspoons lemon juice
• 2 teaspoons basil herb
• 1/2 small zucchini
• 2 teaspoons wheat-free flour or chick pea flour
• 1-2 tablespoons non-dairy cream such as almond or cashew cream
• Salt and pepper to taste

Directions:

Heat the oil in a large pan and pop the mustard seeds. Use a lid or spatter cover to avoid the seeds popping out of the pan. Sauté the leeks until softened, add the basil, cumin, and coriander; stir and add the rest of the ingredients except flour and fresh herbs and simmer with a lid until well cooked. (About 30 minutes.)

Stir in the flour with a whisk cooking for 5 minutes, then blend the entire sauce in a blender. Add the non-dairy cream and fresh herbs and blend again. Return to the pan and heat but do not boil. Add extra stock if it is too thick and whisk well to attain a gravy sauce consistency.

Serve with pasties or burgers or nut loaf.