Punkrock Chickpea Gravy Recipe - Food.com (2024)

6

Submitted by Kozmic Blues

"Deliciously AMAZING vegan gravy from Vegan with a Vengeance. Perfect for smothering mashed potatoes. I made this for our Mother's Day meal, and I fell in LOVE with it. They mention in the cookbook that you will be tempted to make this once a week, and I think they are right. There were no vegetarians present at dinner, much less any vegans, but the gravy was well received by everyone! I didn't have mustard seeds the first time I made this, so I used 1 tsp ground yellow mustard and it worked just fine."

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Punkrock Chickpea Gravy Recipe - Food.com (2) Punkrock Chickpea Gravy Recipe - Food.com (3)

photo by Kozmic Blues Punkrock Chickpea Gravy Recipe - Food.com (4)

Ready In:
25mins

Ingredients:
17
Serves:

8

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ingredients

  • 1⁄4 cup all-purpose flour
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 medium onion, quartered and sliced thin
  • 2 teaspoons mustard seeds
  • 3 garlic cloves, minced
  • 1 (14 1/2 ounce) can chickpeas, rinsed and drained
  • 2 pinches ground cumin
  • 2 pinches paprika
  • 1 pinch dried rosemary
  • 1 pinch dried thyme
  • 1 pinch dried oregano
  • 1 pinch dried coriander
  • 3 tablespoons soy sauce
  • 1 lemon, juice of
  • 1⁄4 cup nutritional yeast
  • 1⁄2 cup water, if needed

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directions

  • Mix the flour with 2 cups of water until the flour is mostly dissolved.
  • Heat a large skillet over medium heat.
  • Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted.
  • Add the garlic and saute for 2 minutes more.
  • Add the chickpeas; use a potato masher to mash them (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok.
  • Add the herbs and spices, soy sauce, and lemon juice.
  • Scrape the bottom of the pan to loosen any browned bits of onion.
  • Lower heat and pour the flour mixture into the pan.
  • Stir constantly until a thick gravy forms.
  • Stir in the nutritional yeast.
  • If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.

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Reviews

  1. i love Love LOVE this gravy. I make it on a regular basis. Several times I've had friends for dinner when we had this gravy and they always look at it a little funny, but once they taste it - they are loading it up on their potatoes! It's so yummy and so full of flavor!

    cUte Kitty pUnk

  2. This is my Go-To gravy recipe for all occasions, I love it!

    LizzyQ

  3. This was good, and with a few changes I would like it very much. The mix of spices is good, the texture is really nice, and I like pretty much anything with nutritional yeast in it. The gravy turned out pretty sour, though, which I'd have to assume is because of the lemon juice. The next time I make this, I will probably leave it out entirely. Thanks for posting...this is a very creative use of chickpeas, and it was nice to have a guilt-free plate of mashed potatoes and gravy!

    Aunt Cookie

  4. This is so so sooooooo good! In fact after we had it as gravy I served the leftovers as soup (tossed in frozen kale and some shrooms) DELICIOUS! I made it again a few days later and used black eyed peas, again, deeeeeeeelicious. The flavour combos are magical! Thank-you!

    Tracey T.

  5. The best gravy I've made, no doubt. But after reading Aunt Cookies review, I cut back on the lemon juice and used only about 1/2 tablespoon. I think it would have been perfect with the full amount, or with a bit of wine instead, it needs some acid! And the recipe calls for "pinches" of spice and since I don't know how much that is, I did 1 pinch = 1/4 teaspoon. It was just right! I also used unsweetened soy milk instead of water to make it creamier.

    Lovaskon

see 1 more reviews

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Tweaks

  1. The best gravy I've made, no doubt. But after reading Aunt Cookies review, I cut back on the lemon juice and used only about 1/2 tablespoon. I think it would have been perfect with the full amount, or with a bit of wine instead, it needs some acid! And the recipe calls for "pinches" of spice and since I don't know how much that is, I did 1 pinch = 1/4 teaspoon. It was just right! I also used unsweetened soy milk instead of water to make it creamier.

    Lovaskon

  2. I had to substitute marmite for nutritional yeast which was a bit overpowering, but we still considered it much better than powdered gravy mix. This must be extremely good if you use the right ingredients. I thoroughly recommend it.

    racceber

RECIPE SUBMITTED BY

Kozmic Blues

Providence, Rhode Island

  • 85 Followers
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Punkrock Chickpea Gravy Recipe - Food.com (2024)
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