This gravy is not only loaded with nutrients and protein, but tastes delicious! Use it on top of sweet potatoes, mashed potatoes, meat, veggie burgers, vegetables (such as broccoli and cauliflower) and more!
Yields5 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
1tspextra virgin olive oil or coconut oil
1 small onion, chopped roughly
3 garlic cloves, chopped
2tspdried thyme
1tspdried rubbed or powdered sage
several pinches of freshly ground black pepper
2tbsparrowroot powder
¾cupreduced sodium vegetable broth
¾cupwater
1 15 oz can no salt added chickpeas (aka garbanzo beans), drained and rinsed
2tbspcoconut aminos
1
Preheat a saucepan over medium-high heat. Saute the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and pepper and cook for about 3 minutes more.
2
While that is cooking, whisk the arrowroot into the veggie broth and water until dissolved.
3
Add the beans, broth mixture, and coconut aminos to a food processor or blender. Blend until smooth. Add the onions and other stuff from the pan to the blender/food processor and puree again until smooth.
4
Add back to the pot and stir often over medium heat to thicken.
5
Once the gravy thickens, lower the heat to low. Now you can decide exactly how thick you want the gravy by adding splashes of water, anywhere between 1/4 and 1/2 cup. Keep warm and covered until ready to serve.
Notes:
6
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.
Photo from https://holycowvegan.net/cook-that-book-appetite-for-reduction/.
Nutrition Facts
5 servings
Serving size
1/2 cup
Amount per serving
Calories140
% Daily Value *
Total Fat3g4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium180mg8%
Total Carbohydrate22g8%
Dietary Fiber 6g22%
Total Sugars 2g
Protein8g
Potassium 0mg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1tspextra virgin olive oil or coconut oil
1 small onion, chopped roughly
3 garlic cloves, chopped
2tspdried thyme
1tspdried rubbed or powdered sage
several pinches of freshly ground black pepper
2tbsparrowroot powder
¾cupreduced sodium vegetable broth
¾cupwater
1 15 oz can no salt added chickpeas (aka garbanzo beans), drained and rinsed
2tbspcoconut aminos
Directions
1
Preheat a saucepan over medium-high heat. Saute the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and pepper and cook for about 3 minutes more.
2
While that is cooking, whisk the arrowroot into the veggie broth and water until dissolved.
3
Add the beans, broth mixture, and coconut aminos to a food processor or blender. Blend until smooth. Add the onions and other stuff from the pan to the blender/food processor and puree again until smooth.
4
Add back to the pot and stir often over medium heat to thicken.
5
Once the gravy thickens, lower the heat to low. Now you can decide exactly how thick you want the gravy by adding splashes of water, anywhere between 1/4 and 1/2 cup. Keep warm and covered until ready to serve.
Notes:
6
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.
