In under 10 minutes you can make smooth, perfect, plant-based, fat-free gravy, in the microwave. You will get almost 4 cups, of smooth warm lump-free gravy.
I like to blend most of the lentils into this vegan gravy, and serve the rest of the lentils whole on the plate, or stirred into the gravy so people see they are getting legumes too.
If you are using this gravy as the protein of your meal, one 540ml can of lentils for every 2 people should ensure there is enough gravy and lentils for everyone.
This gravy recipe is also the sauce for my Green Bean Casserole, a classic and very tasty Thanksgiving type side dish.
Add water to a 5 cup or larger microwave safe bowl that is large enough to handle a hand blender. I use a glass Pampered Chef 4 cup batter bowl because it has a rim to prevent boil-overs, a lid for storing, and a spout.
Whisk in the cornstarch, poultry seasoning, salt, optional onion powder, optional nutritional yeast, and pepper so there are no lumps in the water.
Microwave for 2 minutes, whisk to combine well, microwave for 2 more minutes, whisk. Your gravy should be fairly thick at this point. Microwave longer if it isn't yet in one minute increments. Microwave power varies.
Stir in 1 1/2 cans (770ml) of the drained lentils, reserve 1/2 can of lentils. Blend with a hand blender until smooth. Taste and adjust seasonings to your preference.
If you have a large enough bowl, stir half of the set-aside lentils right into the gravy. I like to reserve some plain lentils for anyone (small daughter!) who declines gravy, so they can still have lentils.
Microwave 1 minute, stir and test the temperature.
Add gravy to a gravy boat, and serve hot. Spoon reserved lentils on or beside the mashed potatoes, people can pour gravy over top.
Customize your gravy by trying other dried powdered herb combinations. All of these can produce delicious results:
sage, rosemary, parsley, celery powder, seasoned salt, marjoram, thyme.
Spoon the lentils onto or near your mashed potatoes, and pour hot gravy overtop. goes great with steamed vegetables - like broccoli and carrots, brussels sprouts, with a cob of corn as well as something green. It's been a real hit.
Stir leftover lentils into the gravy for the next day.