JahnFar's Vegan Gravy

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 79.1
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 284.1 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.4 g

View full nutritional breakdown of JahnFar's Vegan Gravy calories by ingredient


Introduction

I modified this recipe from a vegan lentil gravy recipe I found online. Good over roasted root veggies, mashed potatoes or shish-kabob veg. I modified this recipe from a vegan lentil gravy recipe I found online. Good over roasted root veggies, mashed potatoes or shish-kabob veg.
Number 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


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