Mock Meat Gravy (vegan, Yeast-free)

Total Time: 10 hrs Preparation Time: 8 hrs Cook Time: 2 hrs

Ingredients

• 2 cups pinto beans or 2 cups kidney beans or 2 cups adzuki beans
• 8 -10 cups water
• 2 cups brown bean juice
• 2 tablespoons simmered tamari soy sauce
• 1 -2 tablespoon butter or 1 -2 tablespoon natural oil
• 1/4 cup amaranth flour or 1/4 cup teff flour or 1/4 cup chickpea flour
• 1 1/2-2 tablespoons arrowroot
• 1/2 teaspoon chili powder or 1/2 teaspoon curry powder or 1/4 teaspoon basil with 1/4 teaspoon cumin powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon sea kelp
• 3 dashes cayenne (to taste)

Recipe

• 1 to make the brown bean juice:
• 2 soak beans in 4 cups water for 6-8 hours.
• 3 drain the soaking water from the beans. rinse and swish beans in fresh water several times and discard rinse water. this helps reduce gassiness of beans.
• 4 put beans in a pot large enough so it is only half full. add the 8-10 cups water to the pot with the beans.
• 5 boil beans on high heat. to reduce gassiness even further, you can scoop off and throw away the foam that forms on top of the water.
• 6 turn heat down to low so the beans are barely bubbling. cover the pot and cook beans until very tender (1 1/4 to 2 hours).
• 7 to further reduce gas and help digestion, you may want to add 1 teaspoon of savory or ground fennel to the beans during cooking.
• 8 strain the beans with a colander and save the cooking liquid. use the beans in a different recipe or freeze them for later use.
• 9 the "muddier" the liquid is, the better.
• 10 refrigerate for 6-7 days or freeze extra juice.
• 11 to make the gravy:.
• 12 place 2 cups brown bean juice with all the other gravy ingredients in a medium sized pan.
• 13 blend, using a wire whisk, over medium-low heat until mixture thickens.
• 14 correct seasonings as desired.