Daily Vegan Lunch for 13 September, 2013: Mashed Potatoes with Gluten Free Gravy and Steamed Broccoli

vegan gluten free chickpea gravy


2 potatoes, peeled and chopped
3 cups water for boiling
3/4 cup soy or other plant milk
Salt to taste


1 tablespoon gram (chickpea flour) also known as besan plus 1/4 cup more chickpea flour

1 tablespoon oil

1. 5 cups water

Salt to taste

Chopped broccoli and 1 cup water

Combine peeled, chopped potatoes and 3 cups water in a microwave safe bowl.  Microwave 5 minutes.
On the stovetop, mix 1 Tablespoon chickpea flour and 1 Tablespoon oil into a paste in the bottom of a cast iron skillet.  Turn heat to medium-high.  Stir and watch it carefully.  Prepare 1.5 cups water mixed with 1/4 cup more flour at the side of the stove.   In 10 minutes or less, the mixture, known as a roux, will begin to darken because it is browning.  Allow it to darken but not burn.  Douse it with the flour-water and stir it so the water becomes thick gravy.  Add salt to taste and a little water if gravy is too thick.

Steam broccoli by combining it with water in a bowl and putting in the microwave for 1 minute.  Drain water when it is done.

Drain the potatoes and fork mash them in a bowl with plant milk, adding more milk if you like creamier potatoes.

Serve potatoes with gravy and broccoli on the side.


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