Brown Gravy
Yield 2 Cups
Free of: gluten and top 8 allergens.
Homemade gravy is well worth the effort. We used the classic techniques for turning an espagnole sauce into a plant-based brown gravy.
Ingredients
4 tbsp dairy-free, soy-free margarine, such as Earth Balance
2 cups finely diced onions
1/2 cup garbanzo bean flour (see recipe note)
4 tbsp tomato paste
5 cups vegetable broth
1 bay leaf
1 tsp dried thyme
5 black peppercorns
Instructions
- Melt the margarine in a medium saucepan over medium heat. Add onions and cook for 20-30 minutes, stirring often.
- When the onions begin to brown, add the flour and tomato paste. Stir to combine and cook for one minute, stirring constantly.
- Gradually add 1 cup of the broth and whisk to make a smooth paste. Add remaining 4 cups of broth, bay leaf, thyme, and peppercorns. Simmer for approximately 35 minutes, stirring occasionally. Skim (remove scum or floating substance) as needed.
- Strain through a fine mesh sieve into another saucepan, pressing onions gently to extract their juices.
- Discard onions and herbs.
- Return gravy to medium heat and reduce until gravy coats back of spoon, approximately 5 minutes.
Notes
Garbanzo bean flour is also known as chickpea flour, cici flour, besan flour and gram flour.
Courses Sauces & Condiments
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/brown-gravy/