GARBANZO GRAVY
From the Vegetarian Journal Jan/Feb '94
(Makes 2 cups)
The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.
3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce
In 2-quart saucepan, combine all ingredients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.
Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.
Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram
From
www.recipesource.com
--
Julie Morales
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