Homemade gravy powder

Ingredients for 1 servings:

• 200 g breadcrumbs (from dry black bread)
• 100 g vegetable stock powder
• 100 g fried onions
• 100 g mushrooms, dried
• 100 g dried tomatoes
• 1 tbsp olive oil
• Celery, dried, optional
• e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Place all ingredients in a high-powered food processor. Add the oil last to prevent the powder from becoming dusty. Grind everything into a fine powder and store in an airtight container. One serving is roughly equivalent to a 400 ml glass jar. Tips: To prepare a dark sauce, stir 3-4 heaped teaspoons into 250 ml of frying or cooking liquid or hot water. Bring to a boil and simmer for 10 minutes. The more flavorful the cooking liquid already is, the less powder is needed. Season to taste with salt and pepper, perhaps a little sugar, spices, or (fresh) herbs, and thicken if desired. For color, add a little soy sauce or, if a slight sweetness is not a problem, some beetroot juice. If only so-called soft tomatoes are available and not completely dry tomatoes, they can be dried in the oven at 50 °C fan-assisted with the oven door slightly ajar (by wedging a wooden spoon handle between the tomatoes) before preparing the powder. It is resource-saving to use residual heat after baking for this purpose.