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Vegetarian Gravy

 

22

Yield

1

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cups red kidney beans
cooking juice, or from pinto or adzuki beans
2 tablespoons soy sauce, tamari
up to 3 tb or dark miso
1 tablespoon vegetable oil
natural
cup whole-wheat flour
or millet or quinoa flour
¼ teaspoon chili powder
up to 1/2 tsp or curry powder
*
¼ teaspoon sea salt
¼ teaspoon sea kelp
*
1 x cayenne pepper
several dashs
*

Directions

Use previously frozen bean "juice" or cook ½ to 1 lb beans until very tender and drain off and save 2 cups of the liquid.

Use the 'muddiest' part of the liquid for this recipe.

Use the beans in another recipe or freeze them for later use.

Combine all the ingredients with cooled bean juice and stir over medium-low heat until thickened.

Use a wire whisk or blender to mix well.

Correct the seasonings to taste and serve this gravy over potatoes, rice, whole grains, vegetables, mock meat loaf, burgers or other dishes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 602g (21.2 oz)
Amount per Serving
Calories 69321% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4123mg 172%
Total Carbohydrate 35g 35%
Dietary Fiber 5g 21%
Sugars g
Protein 72g
Vitamin A 3% Vitamin C 11%
Calcium 20% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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