Punkrock Chickpea Gravy

Punkrock Chickpea Gravy created 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
Serves:
Units:

ingredients

directions

  • Mix the flour with 2 cups of water until the flour is mostly dissolved.
  • Heat a large skillet over medium heat.
  • 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.
  • Add the garlic and saute for 2 minutes more.
  • 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.
  • Add the herbs and spices, soy sauce, and lemon juice.
  • Scrape the bottom of the pan to loosen any browned bits of onion.
  • Lower heat and pour the flour mixture into the pan.
  • Stir constantly until a thick gravy forms.
  • Stir in the nutritional yeast.
  • 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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RECIPE MADE WITH LOVE BY

@Kozmic Blues
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@Kozmic Blues
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"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."

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  1. 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!
  2. Michaela S.
    How to modify to make Gluten-free? best GF flour to use? thanks!
  3. 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.
  4. 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.
  5. 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!
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