Friday, March 18, 2011

Brown Lentil Gravy (Vegan)

Gravy is a wonderful thing of my past. I've been on this non-meat Thanksgiving food craze lately (See my vegan "chicken" cutlets), and I decided meat-less gravy would be a wonderful addition. I choose brown lentils for the base of my gravy--mostly because they're brown and get mushy when cooked, but also because they're loaded with protein and iron. I suppose any bean could be used, but I must say that lentils tasted great in this recipe. This gravy could be used alternatively as a protein-rich pasta sauce, or if some veggies were added, it could become a stew. I served my gravy over mashed potatoes with a side of steamed veggies. This stuff is like liquid gold!


*Yields about 2 servings*

-1/4 cup dry brown lentils, rinsed
-1 small onion, diced
-2 cloves garlic, minced
-1 Tablespoon Tamari or soy sauce
-1 Tablespoon olive oil
-1 cup water, plus additional if needed (I used about 2 1/2 additional cups of water)
-1/2 teaspoon dried oregano or thyme, crushed in hands
-pinch of crushed red pepper flakes, optional

Heat a small pot on medium heat. Add oil, onions, garlic, and lentils. Mix it up! Cook until onions become translucent. Add tamari, oregano, crushed red pepper flakes, and 1 cup water. Cover pot with lid, and bring to a boil. Lower heat to a simmer, stirring occasionally. Cook until lentils can be mushed with a wooden spoon, adding water along the way when needed.

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