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Vegetarian Gravy

Vegetarian Gravy recipe image
This hearty vegetarian gravy transforms humble bean cooking liquid into a luxurious, savory sauce. By blending starchy bean juice with whole wheat flour and natural oil, you create a thick, velvety texture that mimics traditional meat-based gravies. The addition of tamari or miso adds a deep umami richness, while spices like chili powder and sea kelp provide complexity and warmth. It&# 226;ÂÂs an excellent way to use up leftover bean liquid, reducing waste while enhancing your meal. Serve it over roasted potatoes, rice, or vegan meatloaf for a comforting, home-style experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 0.0
Description
This hearty vegetarian gravy transforms humble bean cooking liquid into a luxurious, savory sauce. By blending starchy bean juice with whole wheat flour and natural oil, you create a thick, velvety texture that mimics traditional meat-based gravies. The addition of tamari or miso adds a deep umami richness, while spices like chili powder and sea kelp provide complexity and warmth. It&# 226;ÂÂs an excellent way to use up leftover bean liquid, reducing waste while enhancing your meal. Serve it over roasted potatoes, rice, or vegan meatloaf for a comforting, home-style experience.
Ingredients
  • 2 cup Kidney bean cooking juice (or pinto/adzuki)
  • 2 tbsp Tamari soy sauce (or dark miso, up to 3 tbsp)
  • 1 tbsp Natural oil
  • 1/3 cup Whole wheat flour (or millet/quinoa flour)
  • 1/4 tsp Chili powder (or curry powder, up to 1/2 tsp)
  • 1/4 tsp Sea salt
  • 1/4 tsp Sea kelp
  • several dashes Cayenne pepper
Directions
  1. 1
    Ensure you have 2 cups of starchy bean cooking liquid (from cooked kidney, pinto, or adzuki beans).
  2. 2
    In a medium saucepan, combine the 2 cups of bean liquid, 1 tbsp oil, 1/3 cup flour, 2 tbsp tamari (or miso), 1/4 tsp chili powder, 1/4 tsp sea salt, 1/4 tsp sea kelp, and several dashes of cayenne pepper.
  3. 3
    Whisk the ingredients vigorously to ensure the flour is fully dissolved and no lumps remain.
  4. 4
    Place the saucepan over medium-low heat.
  5. 5
    Stir constantly with a wire whisk or spoon as the mixture heats up.
  6. 6
    Continue stirring and heating until the gravy thickens to your desired consistency, about 5-10 minutes.
  7. 7
    Taste the gravy and adjust seasonings with more salt, tamari, or spices if needed.
  8. 8
    Remove from heat and serve immediately over potatoes, rice, grains, or vegetables.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use the "muddiest" or starchy part of the bean cooking liquid for the best thickening results.

You can freeze the leftover beans for another recipe or freeze them for later use.

If you don't have leftover bean juice, cook 1/2-1 lb of beans until very tender, drain, and reserve 2 cups of the liquid.

This gravy makes approximately 2.5 cups. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

For a gluten-free version, ensure your tamari is certified gluten-free and use millet or quinoa flour instead of whole wheat.

Keywords: american, bean, blending, cooking, gravy, juice, kidney, sauce, vegan, vegetables, vegetarian, whole wheat, tamari, umami, comfort food, leftovers, zero waste, plant-based
Read it online: https://www.chefs-mate.com/recipe/vegetarian-gravy/