The preparation for this gluten-free instant powder only takes about 35 minutes. Then the vegetables are dried for another 2 days and this spicy and healthy instant gravy is ready to use at any time.

Step 1

To dry the ingredients, peel the carrots and cut them diagonally into wafer-thin slices;

peel the celeriac and cut diagonally into wafer-thin slices;

peel the onions and cut/slice them into thin strips;

Quarter and deseed the tomatoes completely;

Clean and thinly slice the mushrooms and shiitake.

Step 2

Heat a pan with some peanut oil and roast the carrot and celery slices for approx. 5 min.; place a saucepan on top of the vegetables so that there is sufficient heat contact. Then place on a plate lined with kitchen paper to drain.

To dry the vegetables, either use a dehydrator or dry the vegetables in the oven. Provide two mats/baking trays for both types of equipment.

Lay all of the veggies, mushrooms, and herbs side by side on the mats/baking sheets. Then put into the dehydrator/oven and let the ingredients dry completely at 60 °C for approx. 48 hours.

Step 3

When the vegetables have dried and cooled(!), pluck the leaves from the 10 sprigs of marjoram and thyme .

Then add together with the cooled ingredients,

2 teaspoons sweet paprika;

Completely pulverize 1 ½ tsp light mustard seeds,

2 tbsp white yeast flakes,

1 small bay leaf and

1 pinch allspice in a high-performance blender.

If necessary, allow the powder to cool down and fill it into a screw-on glass. The instant powder will keep there for about 6 months if stored in a dry, dark place.

Step 4

To prepare the gravy, slice 100 g of onions;

meanwhile, heat a small saucepan with peanut oil on high and sauté the onion slices, stirring constantly, until dark brown, 8-10 minutes.

Then stir in 1 teaspoon of tomato paste and roast for about 1 minute. Deglaze with 200 ml red wine and reduce by half.

Then add 100 ml apple balsamic vinegar and 1 – 2 tablespoons each of tamari and yacon syrup as well as 10 g gravy powder and 3 – 4 sprigs of thyme.

Very lightly salt and pepper and simmer gently for 30 minutes.

Pass the gravy through a fine-mesh sieve; remove the contents of the sieve. Then season with salt and pepper and serve.