Vegetarian Gravy
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Suggest a better descriptionINGREDIENTS
- several dashes Cayenne pepper
- 2 c Kidney bean ; cooking juice
- 1/4 ts Sea kelp
- 2 tb Tamari soy sauce ; up to 3 tb
- 1/4 ts Chili powder ; up to 1/2 tsp
- 1 tb Oil ; natural
- 1/3 c Whole wheat flour ; or millet
- 1/4 ts Sea salt
INSTRUCTIONS
Use previously frozen bean "juice" or cook 1/2-1 lb beans until very tender and drain off 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 ingredients with cooled bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well. Correct the seasonings to taste and serve this gravy over potatoes, rice, whole grains, vegetables, mock meat loaf, burgers or other dishes. MAKES: 2 1/2 cups
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (531g) | ||
| Recipe Makes: 1 | ||
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| Calories: 649 | ||
| Calories from Fat: 154 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.1g | 23 % | |
| Saturated Fat 2.6g | 13 % | |
| Monounsaturated Fat 11.7g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3336mg | 115 % | |
| Potassium 1294.5mg | 34 % | |
| Total Carbohydrate 95.7g | 28 % | |
| Dietary Fiber 29g | 116 % | |
| Sugars, other 66.6g | ||
| Protein 31.8g | 45 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 649
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