Mock Meat Gravy (Vegan, Yeast-Free)
- Ready In:
- 10hrs
- Ingredients:
- 11
- Yields:
-
2 1/2 cups gravy
ingredients
-
To make Brown Bean Juice
- 2 2 cups kidney beans or 2 cups adzuki beans
- 8 -10 cups water
-
To Make Gravy
- 2 cups brown bean juice
- 2 tablespoons simmered tamari soy sauce
- 1 -2 tablespoon butter or 1 -2 tablespoon natural oil
- 1⁄4 1/4 cup teff flour or 1/4 cup chickpea flour
- 1 1⁄2 - 2 tablespoons arrowroot
- 1⁄2 1/2 teaspoon curry powder or 1/4 teaspoon basil with 1/4 teaspoon cumin powder
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon sea kelp
- 3 dashes cayenne (to taste)
directions
-
To make the brown bean juice:
- Soak beans in 4 cups water for 6-8 hours.
- Drain the soaking water from the beans. Rinse and swish beans in fresh water several times and discard rinse water. This helps reduce gassiness of beans.
- Put beans in a pot large enough so it is only half full. Add the 8-10 cups water to the pot with the beans.
- Boil beans on high heat. To reduce gassiness even further, you can scoop off and throw away the white foam that forms on top of the water.
- Turn heat down to low so the beans are barely bubbling. Cover the pot and cook beans until very tender (1 1/4 to 2 hours).
- To further reduce gas and help digestion, you may want to add 1 teaspoon of savory or ground fennel to the beans during cooking.
- Strain the beans with a colander and save the cooking liquid. Use the beans in a different recipe or freeze them for later use.
- The "muddier" the liquid is, the better.
- Refrigerate for 6-7 days or freeze extra juice.
- To make the gravy:.
- Place 2 cups brown bean juice with all the other gravy ingredients in a medium sized pan.
- Blend, using a wire whisk, over medium-low heat until mixture thickens.
- Correct seasonings as desired.
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