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Amazing Vegetarian Gravy

18 servings

We absolutely love this vegetarian gravy. We make it for every holiday dinner and people beg us for the recipe. It contains garbanzo flour, also 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 vegan gravy.


















Vegetarian Gravy Recipe

vegetarian gravy




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 non-stick pot.
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 pot.

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

Calories per serving: 26   Fat: 0.4 g (13.2%)   Protein: 1.9 g   CHO: 4.3 g

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 ingredients!

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