Vegan Chickpea Gravy
This recipe excerpt comes from Care2 author Andrea Devon Bertoli‘s new cookbook Gettin’ Saucy: 38 Recipes to Make your Meals Sassier and Saucier.
Chickpea flour is an indispensable ingredient that works as a flour and as a thickener. Also called garbanzo or besan flour, it cannot be substituted for anything else. Chickpea flour has a strong, beany flavor that disappears when cooked properly, and it needs to be sifted before cooking to remove any clumps. I find that chickpea flour tends to get stale, so purchase a small amount and store in an airtight container for up to six months.
Recipe: Chickpea Gravy
From Andrea Devon Bertoli of Gettin’ Saucy
• Yield: 1 1/2 cups
- 1⁄2 cup chickpea flour
- 1⁄2 cup nutritional yeast
- 1 teaspoon each ground coriander, ground sage, and thyme
- 1⁄4 cup olive oil or vegan margarine
- 1 1⁄2 cups vegetable broth or water
- 1 Tablespoon soy sauce
1. Sift chickpea flour into a large dry skillet. Warm over medium heat until flour is browned and fragrant (about five minutes), stirring constantly.
2. Reduce heat, add nutritional yeast and oil or margarine, stir to combine. Cook for a few minutes, stirring constantly (it will be clumpy).
3. Very slowly add water/broth, whisking until mixture is smooth and thick. I like to have an extra pair of hands help me with this part: one person pouring and one other person whisking makes it easier and gives better results with less mess.
4. Add soy sauce, and cook a few minutes more until totally thick and smooth, adding more broth for a thinner texture. Taste, and season with salt and pepper if needed. Serve while warm.
If you’re looking for a complementary dish for this gravy, visit our guide for making the perfect vegan mashed potatoes.
To pre-order Gettin’ Saucy, visit Andrea’s Indiegogo page.
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Photo Credit: Andrea Devon Bertoli