About this recipe:This gravy is a vegan and vegetarian dream. It's packed full of protein and has very little fat. Use it as you would with regular meat-based gravies.
1 litre water
1 onion, finely chopped
350g chick peas, drained (reserve liquid) and rinsed
1 teaspoon salt
1/2 teaspoon dried basil
100ml soy sauce
1 teaspoon seasoning of choice
125g plain flour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:35min › Ready in:45min
Bring the water and onions to the boil in a large saucepan over high heat. Reduce heat to medium-low and simmer until the onions are very tender, about 10 minutes. Meanwhile, puree the chick peas in a liquidiser using as much of the reserved liquid as needed to achieve a smooth puree. Stir the chick pea puree into the onions along with the salt, basil, soy sauce and chicken seasoning. Stir in the flour until incorporated, then use an hand blender to blend the gravy until smooth.
Return the gravy to simmer point, then reduce the heat to low. Cover and simmer 20 minutes, stirring frequently.