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Recipe: Easy Bean Gravy

PostPosted: Mon Apr 19, 2010 8:45 pm
by vgnwitch
This delicious brown gravy began as an experiment. I was looking for a quick way to use up a small amount of pinto beans leftover from a batch I cooked up on Saturday. It's just about the easiest gravy I've ever made!

In a small pot, mash a cup of pinto beans very well. Add 1 generous teaspoon tomato paste [I used garlic tomato paste], 1/2 teaspoon onion powder and garlic powder, a pinch of salt, a grinding of pepper, and about 1/2 cup water [I didn't actually measure the water, just dumped some in]. Stir well. Gravy should be fairly thick. Warm over medium heat, stirring occasionally. Taste for seasoning. Eat! Yield: Enough gravy for 4 baked potatoes.

Variation: For country-style gravy, use white beans, omit the tomato paste [maybe use some roasted garlic instead], and add a bit of leaf sage. Serve over biscuits.

Re: Recipe: Easy Bean Gravy

PostPosted: Tue Apr 20, 2010 6:41 pm
by Jan Tz
I've made something similar to this with chickpeas. Yummy. I will try your recipe the next time we have baked potatoes for dinner.

Re: Recipe: Easy Bean Gravy

PostPosted: Tue Apr 20, 2010 7:09 pm
by Mrs. Doodlepunk
Biscuits? Do you have a recipe for biscuits that has no fat in it?

Re: Recipe: Easy Bean Gravy

PostPosted: Tue Apr 20, 2010 7:55 pm
by vgnwitch
I do have a recipe for fat-free biscuits, but I will have to wait until morning to post it. The overhead light in my dining room is burned out and I can't see the recipe in the dark. LOL

Fat-free Drop Biscuits

PostPosted: Wed Apr 21, 2010 7:36 am
by vgnwitch
This recipe makes a nice light and fluffy biscuit. It comes from The (Almost) No Fat Cookbook: Everyday Vegetarian Recipes by Bryanna Clark Grogan.

Drop Biscuits

Preheat oven to 400F/200C.

Mix together in a medium bowl:
2 cups flour [I usually use half AP and half WW]
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Stir in with a fork:
1 1/4 cups reduced-fat soymilk [or other low-fat, non-dairy milk] mixed with 1 tablespoon lemon juice

Stir quickly to moisten the dry ingredients. Drop the mixture by large spoonfuls onto a parchment-lined baking sheet. Bake for about 10 minutes. Serve immediately. Makes about 12 -14 biscuits.

Variation: For Herb Biscuits, add 1/8-1/4 teaspoon pepper, 1/2 teaspoon minced garlic, 1 tablespoon minced fresh basil, 2 tablespoons minced fresh chives, and 1 tablespoon minced fresh oregano, thyme or marjoram.

Re: Recipe: Easy Bean Gravy

PostPosted: Wed Apr 21, 2010 7:49 am
by Mrs. Doodlepunk
Thank you! I'll get The Meat Eater on these for lunch. He will be delighted!

Re: Recipe: Easy Bean Gravy

PostPosted: Wed Apr 21, 2010 9:33 am
by nonyabizz
Sweet! Do you think fat free soy milk will work?

Re: Recipe: Easy Bean Gravy

PostPosted: Wed Apr 21, 2010 12:08 pm
by catherine1305
Oh this sounds wonderful thank you thank you

:D :cool: :P

Re: Recipe: Easy Bean Gravy

PostPosted: Wed Apr 21, 2010 1:31 pm
by vgnwitch
nonyabizz wrote:Sweet! Do you think fat free soy milk will work?


I don't see why not. I dilute my soymilk with water to lower the fat content and it works fine in baking recipes.

Re: Recipe: Easy Bean Gravy

PostPosted: Sat Apr 24, 2010 2:04 pm
by veggiegal
Oh boy that looks great! I have tried a few packaged lower fat vegan gravies and have not liked any of them.

thanks for posting this

Kim

Re: Recipe: Easy Bean Gravy

PostPosted: Sat Apr 24, 2010 3:35 pm
by StarwoodHiker
removed by author

Re: Recipe: Easy Bean Gravy

PostPosted: Sat Apr 24, 2010 3:37 pm
by StarwoodHiker
vgnwitch wrote:This delicious brown gravy began as an experiment. I was looking for a quick way to use up a small amount of pinto beans leftover from a batch I cooked up on Saturday. It's just about the easiest gravy I've ever made!

In a small pot, mash a cup of pinto beans very well. Add 1 generous teaspoon tomato paste [I used garlic tomato paste], 1/2 teaspoon onion powder and garlic powder, a pinch of salt, a grinding of pepper, and about 1/2 cup water [I didn't actually measure the water, just dumped some in]. Stir well. Gravy should be fairly thick. Warm over medium heat, stirring occasionally. Taste for seasoning. Eat! Yield: Enough gravy for 4 baked potatoes.

Variation: For country-style gravy, use white beans, omit the tomato paste [maybe use some roasted garlic instead], and add a bit of leaf sage. Serve over biscuits.


Thank you for the recipe. I grew up on "biscuits and gravy" in the morning so anything that comes close is wonderful for me. I was at a vegan gathering once where they made incredible white gravy out of raw cashews. I'll have to look for that recipe to share if anyone wants it...thanks again, John

Re: Recipe: Easy Bean Gravy

PostPosted: Sun Apr 25, 2010 9:24 am
by veggiegal
John,

I usually try and use Yves meatless chicken strips because they are the lowest fat but in a pinch I might use the Morning Star Chik'n Stips because I don't have to go to a health store to buy those but they are a bit higher in fat. With all the stuff mixed in it breaks down the servings a bit but the fat can also depend on what type of vegan mayo you use too. The only thing I hate about imitation meats is they usually have yeast extract as do both of those brands do. As you probably know yeast extract is a close cousin of MSG so I don't make these super often. These are super good though YUM!

Your right building and keeping a site going is a lot of work, thanks for noticing.

Kim

Re: Recipe: Easy Bean Gravy

PostPosted: Mon Apr 26, 2010 11:48 am
by Marta
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Re: Recipe: Easy Bean Gravy

PostPosted: Mon Apr 26, 2010 8:42 pm
by healthyvegan
wow, biscuits and gravy! Glad I clicked on this post!!! Going to make this ASAP! I failed at fat free biscuits last time I attempted, I think my flour was just bad. Here goes again. Will try to remember to take pics, too. That gravy sounds like fun!