1/2 teaspoon cornstarch ((if necessary, to thicken the gravy))
1 1/2 tablespoon hot water ((with the cornstarch, if necessary, to thicken the gravy))
This recipe was inspired by my favourite vegetarian restaurant in Calgary (I think it's probably the ONLY vegetarian restaurant), The Coup. I've been telling friends for quite some time that I'd post my version of the miso gravy that we have all so hastily devoured when I lived in Calgary. So, enjoy…
Melt butter on low to medium heat.
Chop onion. Later, we'll blend everything, so it doesn't matter the size here unless you don't have an immersion blender. If you do not have one, then mince the onions.
Add to butter, let cook for about three minutes or less, then add the garlic (also minced, if you're not using an immersion blender).
Cook until the onion is translucent. Do not let the onion and garlic brown.
Add flour, whisk or stir. Cook for another minute.
Add veg stock, miso and soy sauce. Bring to low boil. Turn heat to simmer.
Add nutritional yeast flakes, (salt) + pepper and taste. Stir and adjust as necessary.
If the gravy is not thick enough for you, whisk together the cornstarch and hot water in separate bowl: add a bit at a time to the gravy and stir until desired consistency.
If you have an immersion blender, whir up the gravy. Taste again and adjust flavour.
Nutrition information. Click on the image and it will be easier to read. Magic.
* You can partially mash them in a food processor, then finish with a fork. If you use the food processor completely, the chickpeas get too mashed up. But since the food processor was then already used for the peas, I used it to chop the rest of the ingredients. Time saver!
475ml cooked or canned chickpeas
1 medium carrot (peeled and grated)
1 1/2 rib celery (finely chopped)
30ml red onion (finely chopped)
15-30ml mayonnaise (or vegan mayo)
15ml oregano (finely chopped (always use fresh if you have it!))
5ml parsley (finely chopped)
10ml green onions (finely chopped)
5ml soy sauce or tamari
salt + pepper (to taste)
grated cheese (top with (or use a soy/vegan alternative or none at all))
lettuce, spinach (top with)
No tuna or chickens were harmed in the preparation or consumption of this sandwich.
I like this in-between two slices of toasted whole wheat bread (or similar healthy bread) or you can use tortillas, pita bread or anything else sandwich-capable.
In a mixing bowl, mash the chickpeas with a fork*.
Add the remaining ingredients and stir until thoroughly mixed.
Spread on fresh buns or toast.
Top with cheese, lettuce, spinach or whatever suits your fancy.