Mock Meat Gravy (Vegan, Yeast-Free) - cooking recipe

Ingredients

To make Brown Bean Juice
2 2 cups kidney beans or 2 cups adzuki beans
8 -10 cups water
To Make Gravy
2 cups brown bean juice
2 tablespoons simmered tamari soy sauce
1 -2 tablespoon butter or 1 -2 tablespoon natural oil
1/4 1/4 cup teff flour or 1/4 cup chickpea flour
1 1/2 - 2 tablespoons arrowroot
1/2 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)

Preparation

To make the brown bean juice:
Soak beans in 4 cups water for 6-8 hours.
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.
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.
Boil beans on high heat. To reduce gassiness even further, you can scoop off and throw away the white foam that forms on top of the water.
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).
To further reduce gas and help digestion, you may want to add 1 teaspoon of savory or ground fennel to the beans during cooking.
Strain the beans with a colander and save the cooking liquid. Use the beans in a different recipe or freeze them for later use.
The \"muddier\" the liquid is, the better.
Refrigerate for 6-7 days or freeze extra juice.
To make the gravy:.
Place 2 cups brown bean juice with all the other gravy ingredients in a medium sized pan.
Blend, using a wire whisk, over medium-low heat until mixture thickens.
Correct seasonings as desired.