Nut-free & Gluten free Vegan Gravy - Millet and Rice

Nut-free Vegan Millet Gravy and Rice Flour Gravy

Here are a couple of recipes for easy and delicious gluten free vegan gravies which are great on burgers, with meatloaf, on mashed potatoes and just about anything else. Toasting the flour lightly before adding the oil or vegan spread increases the flavor by lending it a nuttiness. Millet flour tends to take on more oil than rice flour. As a personal favorite, I like to use a mushroom-based stock but that's just a matter of taste. So here are 2 of my mainstay gravy recipes.

Rice flour gravy

Nut free & Gluten free Vegan Gravy with Rice Flour

2 tablespoon brown or white rice flour
1 tablespoon olive oil or vegan spread
1 cup vegetable stock
1 tablespoon chopped parsley

Method: Lightly toast rice flour over medium heat, stirring all the time so that the flour does not burn. Then add the olive oil or vegan spread and keep stirring. I like using a balloon whisk from this point onwards, to work out any lumps that may form. Gradually add the vegetable stock, stirring briskly. Let the gravy simmer till it thickens. Add chopped parsley and remove from heat.

Millet flour gravy

Nut free & Gluten free Vegan Gravy with Millet Flour

1 1/2 tablespoons millet flour
1 tablespoons vegan spread or olive oil
1 cup vegetable stock
1 tablespoon chopped parsley

Method: Add olive oil or vegan spread to pan. When heated/melted, add the flour, stirring all the time so that the flour does not burn. I like using a balloon whisk from this point onwards, to work out any lumps that may form. Gradually add the vegetable stock, stirring briskly. Let the gravy simmer till it thickens. Add chopped parsley and remove from heat.

Nut free & Gluten-free Millet Burgers with Mushrooms

Nut free & Gluten free Millet Burgers with Mushrooms

The kids who are confirmed carnivores, voraciously so, won't eat anything green if they could help it. I have been trying all sorts of vege burger variations, hoping to hit on the magic number. I have tried bean burgers, rice-burgers, mashed potato burgers..nah-uh! No way. They poke, prod and leave a mess of disintegrated vege burger-effort on the plate. Then I tried this easy recipe with millet.

Princess Pumpkinseed gave it a high 5, while the Prince gave it a cautious thumbs up. Cautious because he is pathologically opposed to anything remotely related to a vegetable. He ate it, albeit with suspicion that Mommy was sneaking vegetables into his food again! I served it as patties with a tomato salad on the side and gluten free gravy. Hope you enjoy this humble offering of mine!


Nut free & Gluten-free Millet Burgers with Mushrooms

1 cup millet
2 cups canned tomato or vegetable juice

1 cup sliced fresh mushrooms, any combination of types
1/2 cup grated carrot
1/4 cup finely diced red peppers
1/4 cup chopped parsely
1/4 cup chopped spring onions or finely diced onion
Salt and pepper
1 tablespoon olive oil for sautéing

Method: Cook carrot and mushrooms in olive oil till soft. Then add the peppers. After a minute, add the millet followed by the juice. Stir an cover till cooked, about 7 to 10 minutes. All the liquid will be nearly absorbed completely. Then stir in the chopped herbs. Leave to cool slightly then using a 1/4 cup measure, form into burgers. Do this while the millet is still warm as it makes it easier to form into patties. Leave burgers o cool on a piece of baking paper. Put the burgers still on the baking paper onto the baking tray. Spray burgers lightly with cooking spray and grill till done.

Nut free Gluten-free Vegan Gravy
1 tablespoon rice flour
1 tablespoon vegan spread
1 cup vegetable broth or stock of your choice
1 tablespoon chopped parsley
Salt and pepper

Method: Melt vegan spread and add rice flour and stir till its lightly brown. Add the stock stirring all the time, till gravy thickens. Adjust seasoning. Add chopped parsley.

Nut free & Egg free (Dairy free) Yoghurt Cake

Fluffy Nut free & Egg free Yoghurt Cake

Here is a Yoghurt cake that started life with eggs and dairy ingredients in it. But, because of my son's allergies, I came up with an egg & nut free version which can of course be made dairy free as well. Substitute the yoghurt with a non-dairy version like soy or coconut. Personally, I love the coconut one. So here it is, with the pictures and the recipe. Honestly, it was so delicious, light and fluffy with a lemony sugar glaze on top, why would anyone want the version with eggs?? And or dairy?

Nut free & Egg free (Dairy free) Yoghurt Cake

Dry Ingredients:
1 1/4 cup self raising flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/3 cup castor sugar

Wet ingredients:
170g pot low fat vanilla yoghurt (substitute with non-dairy yoghurt, if you like)
2 tablespoon water
4 1/2 tablespoons sunflower oil
1/2 teaspoon pure vanilla extract

Lemon Glaze
1/4 sifted icing sugar
1 to 2 teaspoons lemon juice
1 teaspoon grated lemon rind

Method:  Mix the dry ingredients and wet ingredients together in a bowl. The mixture will be very thick and gloopy. Don't be tempted to add more liquid or cake may become dense and compacted. Pour the cake batter into a rectangular 8"x 5" tin. Smooth top. Bake at 180 degrees celcius for 20 -25 minutes. Check with a toothpick after 18 minutes. Top will be well browned when done. Remove to rack and cool. For glaze, mix just enough lemon juice into icing sugar to form a thick paste. Drizzle onto top of cake and sprinkle with grated lemon rind. It's ready!

For a Non-Dairy-free version, substitute soy yoghurt or coconut yoghurt in place of the regular one in this recipe.

Nut free & Gluten free Vegan Chocolate Fudge Cake

The first attempt

The Real Deal

Here is the promised recipe for my Gluten free Vegan Choc fudge cake. This is a wonderfully moist cake that is oh-so-delicious! Even the non-gluten allergy sufferers loved it and it was demolished in short order. They could not tell the difference. Feel free to adjust the cinnamon in it as some may find the quantity used in the recipe a little overwhelming! 

Gluten free Vegan Chocolate Cake

The dry:
1 1/4 cups gluten free self-raising flour
1/4 cup pure cocoa
3/4 cup soft brown sugar
3 teaspoons gluten free baking powder
1/2 teaspoon fine salt
1/4 teaspoon cinnamon

The Wet:
1/2 cup mashed banana
1/4 cup apple sauce
2 tablespoons coconut oil
1/4 cup pure maple syrup
3/4 cup plain rice milk
1 tablespoon cider vinegar
1 tablespoon flax meal mixed with 3 tablespoon hot water
1 teaspoon pure vanilla

Method: Mix everything together with a hand whisk till well combined. Pour into an 2 6" shallow pans or 1 7" pan. Bake for 20 to 25 minutes at 180 degrees celcius. Check for doneness with a toothpick, after 20 minutes. Remove to rack and cool in tin. I prefer to chill the cakes in the pan before turning out. Turn out and frost as you wish. I used my Non-dairy frosting from my chocolate cupcake recipe, for frosting this cake. Enjoy!

A piece of cake!