Vegetarian Gravy
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red kidney beans
cooking juice, or from pinto or adzuki beans |
|
| 3E+1 | ml |
soy sauce, tamari
up to 3 tb or dark miso |
|
| 15 | ml |
vegetable oil
natural |
|
| 79 | ml |
whole-wheat flour
or millet or quinoa flour |
|
| 1.3 | ml |
chili powder
up to 1/2 tsp or curry powder |
|
| 1.3 | ml |
sea salt
|
|
| 1.3 | ml |
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.
