Rosemary Gravy

This gravy goes perfect with red beetpatties and potato gratin with herbs. You can also serve it with the classic Swedish no-meatballs and potatoes.

2 tsp dried rosemary

3 tbsp rapeseed oil

300ml plant-based cream

1 tbsp tamari

1 tbsp vegetable stock powder

In a pan bring the rosemary and rapeseed oil to a boil, lower the heat and add the oat cream, tamari and stock powder. Whisk together and let it simmer for about 5 minutes before serving.