Brown Gravy (contains oil)

1/4 c refined coconut oil

1/2 c flour (chickpea and brown rice flour both work great here)

2 c vegetable stock or broth

3 T Bragg’s liquid aminos or 2 T tamari

Additional water or broth to reach desired consistency

Optional: 1 c white beans, poultry seasoning

Heat the coconut oil and flour in a saucepan over medium heat until the flour starts to smell nutty.  Slowly add the vegetable stock or broth, whisking until smooth.  Turn the heat to medium low and continue to whisk in liquid until the desired consistency is reached.  Remove from heat and add the Bragg’s liquid aminos or tamari.  Yield is ~2.5 c.

For added protein, add 1 c white beans and the gravy to the blender and puree until smooth, adding more broth or water as needed to reach desired consistency.  Taste and add more Braggs’s/tamari or poultry seasoning if needed.  Yield is ~3.5 c.