JahnFar's Vegan Gravy
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 66.5
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 485.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 3.1 g
- Protein: 2.4 g
View full nutritional breakdown of JahnFar's Vegan Gravy calories by ingredient
Introduction
modified from a version of lentil vegan gravy I found online modified from a version of lentil vegan gravy I found onlineNumber of Servings: 6
Ingredients
-
1 Tablespoon canola oil
1/2 medium onion (or one small onion)
1 cup red kidney beans
2 cups vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Directions
If the vegetable broth or bouillon you choose has salt added, don't add additional salt. Adjust spices to suit your taste.
1. Sautee the onions in the canola oil in a saucepan on med-hi heat.
2. When onions are soft, add vegetable broth, kidney beans and spices.
3. Bring to BOIL, then reduce to simmer.
4. Simmer, COVERED for 30mins or until beans are soft.
5. Remove from heat, allow to cool slightly. Puree/blend with an immersion blender - OR - wait until cooled significantly and pour into a regular blender to puree until smooth.
Use over roasted veggies, mashed potatoes or wherever you would use regular gravy.
I'm sure you could add other veggies to change the flavour (mushrooms, carrots, red pepper) if you wanted.
Number of Servings: 6
1. Sautee the onions in the canola oil in a saucepan on med-hi heat.
2. When onions are soft, add vegetable broth, kidney beans and spices.
3. Bring to BOIL, then reduce to simmer.
4. Simmer, COVERED for 30mins or until beans are soft.
5. Remove from heat, allow to cool slightly. Puree/blend with an immersion blender - OR - wait until cooled significantly and pour into a regular blender to puree until smooth.
Use over roasted veggies, mashed potatoes or wherever you would use regular gravy.
I'm sure you could add other veggies to change the flavour (mushrooms, carrots, red pepper) if you wanted.
Number of Servings: 6