Vegan Gravy

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Vegan Gravy

Source: vegweb (adapted to gf)

 

2 cups kidney, pinto or adzuki bean cooking juice (do NOT use chick peas!)

2 tablespoon gluten-free soy sauce or Bragg's Liquid Aminos

1/2 tablespoon cold-pressed olive oil

1/3 cup whole millet or quinoa flour

1/4 teaspoon chili powder, vegetable broth powder or curry powder

1/4 teaspoon sea salt or vegetable sea salt

1/4 teaspoon sea kelp

dash(s) of cayenne red pepper

 

Use previously stored, frozen bean juice, or cook half to one pound of one

of the beans listed above until very tender. Drain and save 2 cups of the

liquid. Use the muddiest part of the liquid for this recipe. Use the beans

in another recipe, or freeze them for later use.

 

Combine all the remaining ingredients with the cooled kidney bean juice and

stir over medium-low heat until thickened. Use a wire whisk or blender to

mix well. Adjust the seasoning to one's taste.