Now, there are a few ways of making gravy. Many people make gravy by browning flour, some make it by using a browning sauce, or you can make it by using this easy recipe below.
This is a thick but runny gravy is plant-based. No unhealthy animals were used to make it. You know, I never considered the need to type “plant-based” in a simple gravy recipe until I learned that most people make gravy with animal meat. This meat is often full of decay and disease. We are what we eat truly. God first gave us a diet free from all animal flesh in Genesis 1:27 and Genesis 3:18 KJV. It is this diet that is most healthful for us, especially during this time of laxed regulations and abundant recalls.
Well, hopefully, you will enjoy this recipe and see just how easy it is to make plant-based foods, especially gravy. I use this with my plant-based beef meat substitute. Some of you like mashed potatoes and gravy, but I like my mashed potatoes plain, but hopefully my recipe is coming soon.
The carob in this recipe is optional, but I love it. I think it adds a certain something to it as well as the beautiful color of the gravy. The oil is also optional as well. It is my desire to provide the recipes I use, but simplify it for you as well. Pray for me as I work to do this. Thank you!
- 2 cups pure water
- 2 Tablespoons organic cornstarch (or more for thicker gravy)
- 1 Tablespoon beef-like seasoning (See Kyong’s Weathersby Recipe*)
- 2 Tablespoons Bragg’s Liquid Aminos
- 1 teaspoon coffee substitute (like Postum, Caffix, Roma, etc.)
- ¼ teaspoon carob powder, optional
- ¼ teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 Tablespoon cold-pressed avocado or olive oil, optional
Blend all ingredients together; and pour into a saucepan and cook on medium-high for 5-7 minutes. You may sauté’ minced garlic, onions, bell peppers, or a combination of both in the pan BEFORE adding the gravy. This is a runny gravy. It does thicken a little as it sits; so just add a tad bit more water as you see fit! Jar and refrigerate what you do not use!
NOTE: In Kyong Weatherby’s Beef-like Seasoning recipe, I leave out the soy sauce powder and add liquid aminos to whatever I am making. I find this still works really well.