My father enjoyed gravy over slices of homemade brown bread. Gravy can be so versitile. You may even think of more ways to use it.

 I like this recipe because you can use it as gravy or turn it into a stroganoff. You may even think of some other options.  

Ingredients

• ½ cup garbanzo flour
• 2 cups plant based-vegetarian broth (I like Pacific Creamy Plant Based Broth with Turmuric)
• 1 Tbsp mock chicken seasoning
• 1 Tbsp Nutritional yeast (not Brewer’s yeast)
• 1 tsp garlic powder or to taste
• ½ tsp ground sage
• ½ tsp NoSalt®
• ½ tsp pepper to taste, if desired
• 1 can mushroom soup, if desired
• 1 Tbsp Marmite, if desired
• 1 cup almond milk as needed, adding little by little until desired consistency

Preparation

Place garbanzo flour in a  nonstick fry pan over medium heat. Stir with a wooden spoon until flour turns a medium brown. Gradually add 2 cups broth stirring constantly, as the mixture will become thick quickly. Whisk until smooth. Add all seasonings and continue stirring.

Lower heat and simmer until time to serve. Add almond milk as needed to desired consistency.

Note:  you can also add mushrooms and/or onions, if desired. I cook the mushrooms in a separate non-stick fry pan until dry, and I cook the onions in another until they are clear and soft.  

Serving

Use as gravy over mashed or baked potatoes, noodles, slices of sourdough bread, or steamed basmati rice.

OR

Bake 1 package Trader Joe’s meatless meat balls in oven preheated to 350 degrees F for ten minutes. Add to gravy and serve as a stroganoff over mashed potatoes, noodles, slices of sourdough bread, or steamed basmati rice.