Vegan Gravy


  • 2 cups kidney, pinto or adzuki bean cooking juice (do NOT use chick peas!)
  • 2 Tbs tamari soy sauce or dark miso
  • 1/2 Tbs cold-pressed olive oil
  • 1/3 cup whole wheat, kamut, millet or quinoa flour
  • 1/4 tsp chili powder, vegetable broth powder or curry powder
  • 1/4 tsp sea salt or vegetable sea salt
  • 1/4 tsp 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.

    If the above doesn't suit your taste, here are 3 more that use nutritional yeast (do NOT use brewer's yeast. These recipes are to be found in THE COOKBOOK FOR PEOPLE WHO LOVE ANIMALS, 1987, (sponsored by Dr. Michael Klaper). There are a number of number of dressings, sauces gravies in this book.

    Cheesy Gravy: (yields 2 cups)

  • 1/2 cup nutritional yeast
  • 1/3 cup flour
  • 1/3 cup oil
  • 1 - 2 cups of water or stock
  • 3/2 Tbs tamari
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • In a medium sauce pan, combine the yeast and flour; place over a low heat, stirring until lightly toasted. Add the oil, stirring to make a thick batter. Slowly add the stock, stirring constantly (add liquid until desired consistency is reached). Add remaining ingredients, stir well. Serve over vegetables.

    Cheesy Gravy: Quick Method (yields 5/2 cups)

  • 1/2 cup tahini
  • 1/2 cup nutritional yeast
  • 1/8 cup tamari
  • 3/2 - 2 cups water or vegetable stock
  • Place all ingredients in blender, blend at medium speed for 30 seconds, until creamy. Season to taste with sea salt, garlic powder.

    Corn Meal/Yeast Gravy (yields 4 cups)

  • 3 cups water
  • 1/2 cup cornmeal
  • 2 Tbs tamari
  • 1 onion, diced
  • 2 scallions, diced
  • 2 Tbs tahini or peanut butter
  • 1/2 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp basil
  • 1/2 teaspoon oregano
  • 1/2 tsp sea salt
  • Place the water in a medium sized saucepan; bring to a slow boil over medium heat. Add the Cornmeal, tamari, and seasonings, stirring well; add onion, scallions, and nut better. Cook mixture for 5 minutes. Add nutritional yeast and stir well. If this gravy is too thick, add more water. For a creamier consistency, blend gravy for 30 seconds and reheat.