Okra and Tomato Gravy

4 ozs 125g okra
4 tomatoes
8 fl ozs 225 mls vegetable stock
1 Dsp flour
1 Tblsp soya sauce
pinch salt and black pepper
Slice the okra and tomatoes and boil together gently in a little of the stock, until the okra is very soft and pulpy.
Cream the flour in a little cold stock and add to the okra mixture stirring continuously. Stir in the soya sauce, black pepper and remaining stock and bring back to the boil, stirring until the gravy is thick. Season to taste.
Serves 4 people.
Serve over main courses or vegetable dishes as desired.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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