free from gluten and the top 8 food allergens
Please pass the gravy!
Homemade gravy is well worth the effort and much healthier than store-bought that often contains trans fats and lots of sodium.
The French have sauce, Americans have gravy.
We used the classic techniques for turning an espagnole sauce into a plant-based brown gravy.
Brown gravy pairs well with so many foods. Here are just some examples:
- cauliflower steaks
- mashed potatoes
- crispy baked portobello strips
- meatloaf
- hamburger steaks
- pork chops
- loco moco
- turkey
- chicken
- shepherd’s pie
- poutine
Loco Moco
A dish truly unique to Hawaii is the loco moco, white rice topped with a hamburger patty, a fried egg and yes, brown gravy.
Just what is poutine, you ask?
The delicious Canadian dish is comprised of French fries, cheese curds, and gravy and is all the rage.
One of the recipes we developed for the Fall 2017 issue of Allergic Living is an allergy-friendly and vegetable-based version of this delicious comfort food called poutine.
We hope you enjoy all the delicious meals you can make using this brown gravy, or as the French would say, espagnole sauce.
Brown Gravy
Yield 2 Cups
Free of: gluten and top 8 allergens.
Homemade gravy is well worth the effort. We used the classic techniques for turning an espagnole sauce into a plant-based brown gravy.
Ingredients
4 tbsp dairy-free, soy-free margarine, such as Earth Balance
2 cups finely diced onions
1/2 cup garbanzo bean flour (see recipe note)
4 tbsp tomato paste
5 cups vegetable broth
1 bay leaf
1 tsp dried thyme
5 black peppercorns
Instructions
- Melt the margarine in a medium saucepan over medium heat. Add onions and cook for 20-30 minutes, stirring often.
- When the onions begin to brown, add the flour and tomato paste. Stir to combine and cook for one minute, stirring constantly.
- Gradually add 1 cup of the broth and whisk to make a smooth paste. Add remaining 4 cups of broth, bay leaf, thyme, and peppercorns. Simmer for approximately 35 minutes, stirring occasionally. Skim (remove scum or floating substance) as needed.
- Strain through a fine mesh sieve into another saucepan, pressing onions gently to extract their juices.
- Discard onions and herbs.
- Return gravy to medium heat and reduce until gravy coats back of spoon, approximately 5 minutes.
Notes
Garbanzo bean flour is also known as chickpea flour, cici flour, besan flour and gram flour.
Courses Sauces & Condiments