Vegan bean gravy

    45 min

    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.

    3 people made this

    Serves: 12 

    • 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

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. 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.
    2. Return the gravy to simmer point, then reduce the heat to low. Cover and simmer 20 minutes, stirring frequently.

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    Reviews in English (3)


    The gravy was easy to make and had a great consistency. If only there was some taste other than such strong soy sauce, this would be great!  -  11 Dec 2009  (Review from Allrecipes US | Canada)


    This was great! I actually substituted steak sauce for the soy sauce & it was very flavorful! I will use this recipe again!  -  27 Jul 2011  (Review from Allrecipes US | Canada)


    I felt that this was a flavorless gravy. I appreciate the submission though. Thank you.  -  25 Nov 2011  (Review from Allrecipes US | Canada)