We absolutely love this vegetarian gravy. We make it for every
dinner and people beg us for the recipe. It contains garbanzo flour,
known as chickpea flour. You don't have to chop anything, just blend
and cook. Make a big batch and pour it over your
Tofurky, mashed potatoes, stuffing, or anything else that needs a
Vegetarian Gravy Recipe
Here is our healthy gravy over breaded baked tofu slices.
1 1/2 oz reduced sodium tamari
16 oz water
4 oz garbanzo flour
1/2 oz nutritional yeast
1 1/3 Tbsp parsley flakes (1 Tbsp + 1 tsp)
1 tsp salt
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp celery seed
36 oz water
Put tamari and 16 oz water in blender.
In a small wide bowl, weigh garbanzo flour and nutritional yeast.
Remove from scale and add parsley flakes, salt, onion powder, black
pepper, garlic powder, and celery seed. Carefully add the dry
ingredients to the liquids in the blender.
Blend long enough to mix all ingredients and to crumble the
parsley flakes into small bits, about 30 seconds. Pour into a large
Add 36 oz water to the blender, swish it around briefly, then add it to
the pot and stir to mix.
Before you start to cook the gravy, put a hot pad on the counter where
you can set the hot pot later.
Bring the gravy to a boil over medium
high heat, stirring constantly.
Do not use high heat, because the flour may stick to the bottom of the
pot. Don't be impatient and don't try to do other things while the
gravy heats. Just stand there and keep on stirring!
In a few minutes, the gravy will start to simmer. Keep stirring. When
it comes to a full rolling boil, stir rapidly and keep it boiling for
about 2 minutes. Remove the pot from the heat and quickly set it on the
hot pad you prepared earlier. Keep stirring for one minute longer,
until the bottom of the pot cools down a bit.
Your gravy is now done. Now you can go back to whatever you were doing.
Comments: If you want to double this
vegan gravy recipe for a holiday dinner, check how many ounces your
blender holds. Use part of the water while blending the dry
ingredients. Add any leftover water at the end, after the mixture is in
The gravy keeps well in the fridge, although it will
separate. Just stir it with a whisk to mix again. Be careful when
reheating it so you don't burn it. It does not freeze well.
Yield = 54 oz 1 serving = 3 oz
per serving: 26 Fat: 0.4 g
(13.2%) Protein: 1.9 g CHO: 4.3
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any