Vegetarian Gravy Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Kidney bean, cooking juice or from pinto or adzuki beans
2 tbsp: Tamari soy sauce, up to 3 tb or dark miso
1 tbsp: Oil, natural
1/3 cup: Whole wheat flour, or millet flour or quinoa flour
1/4 tsp: Chili powder, up to 1/2 tsp or curry powder
1/4 tsp: Sea salt,
1/4 tsp: Sea kelp,
Cayenne pepper, several dashs
Directions:
Use previously frozen bean "juice" or cook 1/2-1 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. MAKES: 2
1/2 cups
Source from luhu.jp
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. MAKES: 2
1/2 cups
Source from luhu.jp