Here to wrap everything together in a neat lil bow is the good stuff... meaning the gravy. We hope everyone enjoys their holidays, and their feast, even if it does look a little different this year.
P.S. Don't forget the cranberry sauce. We shared our favourite earlier this year... Sylt Lingon (Lingonberry) organic preserves from IKEA Canada. They are where it is at when it comes to berries to pair with the beasts.
Recipe by the Bean Butchers

Plant-Based Gravy


4 cups Vegetable Stock
2 tbsp Vegan Butter
2 tbsp Chickpea Flour
1 tbsp Tomato Paste
3-4 Whole Pitted Dates
1 ½ tbsp Cornstarch
2 tbsp Cold Water
1 tsp Salt
1 tbsp Poultry Seasoning
2 tsp Black Pepper


In a large pot melt vegan butter. Add chickpea flour and stir frequently dark brown. Add tomato paste and cook out for 2-3 minutes.
Whisk in vegetable stock, add dates and bring to a boil. Let simmer for 10 minutes stirring frequently. Mix cornstarch with cold water and whisk into the gravy. Let simmer for 10 minutes stirring frequently.
Add salt, pepper and poultry seasoning. Using the immersion blender puree until smooth.
Be sure to share your Plant-Based Gravy with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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