Punkrock Chickpea Gravy Food

YUMMY VEGAN GRAVY

Yummy Vegan Gravy image

My family likes this tasty gravy as much as, or better than turkey gravy. You can add variations to suit whatever you are serving it with. We particularly like it with Lentil and Wild Rice Loaf (recipe 265288), but it is also great on mashed potatoes or even meat. I found this on another web site and hand copied it without noting where it came from, so I'm sorry I cannot give credit to the proper source.

Provided by mangomom

Categories Sauces

Time 25m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 onion, chopped
2 tablespoons vegetable oil (I like walnut oil for flavor) or 2 tablespoons olive oil (I like walnut oil for flavor)
2 tablespoons flour
1 garlic clove (to taste)
1 (14 ounce) can vegetable broth
1 teaspoon nutritional yeast
1 -2 tablespoon soy sauce (I use no more than 1 1/2 T)
pepper
handful chopped toasted cashews (optional)
diced red pepper
mushroom
roasted garlic
herbs
1 dash red wine (Whatever sounds good to you)

Steps:

Saute onion 5 minutes in oil.
Add flour and cook 5 more minutes until brown, and the onion is soft.
Add minced garlic, then gradually whisk in broth. Add cashews, if using.
Simmer 10 minutes while partly covered.
Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.

PUNKROCK CHICKPEA GRAVY

PUNKROCK CHICKPEA GRAVY image

Categories Side

Yield 1

Number Of Ingredients 17

Ingredients

1/4 cup all-purpose flour
2 cups water
1 tablespoon olive oil
1 medium onion, quartered and sliced thin
2 teaspoons mustard seeds
3 garlic cloves, minced
1 (14 1/2 ounce) can chickpeas, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried coriander
3 tablespoons soy sauce
1 lemon, juice of
1/4 cup nutritional yeast
1/2 cup water, if needed

Steps:

1. Mix the flour with 2 cups of water until the flour is mostly dissolved. 2. Heat a large skillet over medium heat. 3. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted. 4. Add the garlic and saute for 2 minutes more. 5. Add the chickpeas; use a potato masher to mash them (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok. 6. Add the herbs and spices, soy sauce, and lemon juice. 7. Scrape the bottom of the pan to loosen any browned bits of onion. 8. Lower heat and pour the flour mixture into the pan. 9. Stir constantly until a thick gravy forms. 10. Stir in the nutritional yeast. 11. If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.

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