45 ml (3 tbls) oil
1 level tbsp (15 ml) wholemeal flour (whole grain)
1 tbsp (45 ml) soya flour
275 ml (1/2 pt) 1 1/2 cups vegetable or meat stock
60 ml (4 tbls) tamari sauce (Shoyu sauce)
sea salt
freshly ground black pepper
1 level tbsp (15 ml) wholemeal flour (whole grain)
1 tbsp (45 ml) soya flour
275 ml (1/2 pt) 1 1/2 cups vegetable or meat stock
60 ml (4 tbls) tamari sauce (Shoyu sauce)
sea salt
freshly ground black pepper
method
1. Heat the oil in a saucepan on a moderate heat.
2. Stir in the wholemeal (whole grain) and soya flour and cook them, stirring, for 5 minutes or until they are a rich brown.
3. Bring the stock to the boil and stir it quickly into the roux in the saucepan.
4. Simmer gently, stirring for 5 minutes.
6. Stir in the tamari (Shoyu) sauce and season to taste.
2. Stir in the wholemeal (whole grain) and soya flour and cook them, stirring, for 5 minutes or until they are a rich brown.
3. Bring the stock to the boil and stir it quickly into the roux in the saucepan.
4. Simmer gently, stirring for 5 minutes.
6. Stir in the tamari (Shoyu) sauce and season to taste.
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