Mock Meat Gravy (Vegan, Yeast-Free)

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READY IN: 10hrs
UNITS: US

INGREDIENTS

Nutrition
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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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