Punkrock Chickpea Gravy

Submitted by Kozmic Blues

"Deliciously AMAZING vegan gravy from Vegan with a Vengeance. Perfect for smothering mashed potatoes. I made this for our Mother's Day meal, and I fell in LOVE with it. They mention in the cookbook that you will be tempted to make this once a week, and I think they are right. There were no vegetarians present at dinner, much less any vegans, but the gravy was well received by everyone! I didn't have mustard seeds the first time I made this, so I used 1 tsp ground yellow mustard and it worked just fine."

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 8

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

directions

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.

Reviews

[cUte Kitty pUnk]

i love Love LOVE this gravy. I make it on a regular basis. Several times I've had friends for dinner when we had this gravy and they always look at it a little funny, but once they taste it - they are loading it up on their potatoes! It's so yummy and so full of flavor!

 

[LizzyQ]

This is my Go-To gravy recipe for all occasions, I love it!

 

[Aunt Cookie]

This was good, and with a few changes I would like it very much. The mix of spices is good, the texture is really nice, and I like pretty much anything with nutritional yeast in it. The gravy turned out pretty sour, though, which I'd have to assume is because of the lemon juice. The next time I make this, I will probably leave it out entirely. Thanks for posting...this is a very creative use of chickpeas, and it was nice to have a guilt-free plate of mashed potatoes and gravy!

 

[Tracey T.]

This is so so sooooooo good! In fact after we had it as gravy I served the leftovers as soup (tossed in frozen kale and some shrooms) DELICIOUS! I made it again a few days later and used black eyed peas, again, deeeeeeeelicious. The flavour combos are magical! Thank-you!

 

[Lovaskon]

The best gravy I've made, no doubt. But after reading Aunt Cookies review, I cut back on the lemon juice and used only about 1/2 tablespoon. I think it would have been perfect with the full amount, or with a bit of wine instead, it needs some acid! And the recipe calls for "pinches" of spice and since I don't know how much that is, I did 1 pinch = 1/4 teaspoon. It was just right! I also used unsweetened soy milk instead of water to make it creamier.