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Brush the 1/4 cup ketchup over the top. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is browning. While the loaf bakes, prepare the gravy. Heat the remaining teaspoon oil in a saucepan over medium low heat. Add the mushrooms.

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To a mixing bowl, add the chickpea flour, black salt, nutritional yeast, turmeric, garlic powder, salt, and pepper. While whisking, add the water in 3 separate stages until smooth and well combined. Set aside. Heat a non-stick skillet over medium heat and lightly grease with oil.

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In a medium saucepan, melt the butter and sesame oil over medium heat. Whisk or stir in the flour and seasonings until incorporated -30 seconds to a minute. Add broth and the rest of the ingredients. Bring to a boil over medium to high heat, whisking constantly.

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Directions. Heat the brown rice flour or chickpea flour, along with the nutritional yeast flakes, in a small saucepan over medium heat. Stir them frequently, until fragrant. Remove from heat and whisk in the vegetable broth, tamari, olive oil, thyme, and garlic powder. Return to heat and cook, whisking constantly, until the gravy is thick and.

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3. Add the mushrooms and cook, stirring frequently, until soft and cooked through (about 8-10 minutes). 4. Add the garlic, thyme and parsley and stir until garlic fragrant (about 1 minute). 5. Sprinkle the flour over the mushroom mixture and stir constantly for about a minute or until no visible flour remains. 6.

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Instructions. Boil water and add bouillon cubes and spices; make sure they are dissolved. Lower heat to medium and slowly add in the first 1/4 cup chick pea flour. Be sure to whisk continuously to avoid lumps forming. Continue to add more chick pea flour until the desired thickness has been reached. Serve over the leaf stalks and enjoy!

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Directions. Using a mortar and pestle, crush the herbs and the garlic together. Warm a heavy-bottomed saucepan over medium heat. Add in the garbanzo flour and herbs and garlic. Keeping a careful eye, toast the mixture by shaking the pan and using a whisk to keep everything moving constantly.

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Instructions. Combine 2 ¾ cup vegetable broth, tamari, onion powder, garlic powder and rosemary in a pourable vessel. Whisk together and set aside. Then start your roux by heating olive oil in a sauce pan over medium heat. Whisk in 5 tablespoons of the chickpea flour.

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Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. You want to cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to taste. To assemble: Add a couple scoops of cooked quinoa into a bowl.

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Add all your ingredients to a medium saucepan over medium heat. Whisk until thoroughly combined. Whisking constantly, turn the heat to high and bring the gravy mixture to a boil. Reduce to a simmer and continue whisking until the gravy mixture has thickened, about 3 to 5 minutes.

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4.Add in the chickpeas and mix well. 5.Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute. 6.Add 1 & 1/2 cups of water and cilantro, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally.

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It's easy to get this done on the stovetop: Step 1: Saute the mushrooms. Heat the oil in a large skillet over medium heat. Once hot, add the onions and mushrooms and cook until soft. Add the garlic and cook for another minute. Transfer half of the mushroom mixture to a bowl and set it aside. Step 2: Add the rest.

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Make the butter sauce gravy first. Add all of the ingredients for the butter sauce gravy to a skillet over medium heat. Mix really well, and bring to a boil. Taste and adjust salt and flavor, and let it simmer for another 2 minutes. Then, switch off the heat. Now, make the chickpea meatloaf.

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In a frying pan over medium heat, cook olive oil and garlic for 2 minutes. Add chickpea flour, salt, paprika, dry mustard and black pepper and cook for 2 more minutes, stirring. Add chickpeas and 1 cup veggie broth and continue stirring over medium heat for 3 minutes. Add another cup veggie broth and cook for 3 more minutes.

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Bring to a simmer on medium heat and cook until thickened while stirring, 4 minutes or so. Turn down heat slightly if necessary. If gravy is too thick add a little water too thin. For a thicker gravy add a tablespoon of flour and a little water to a small bowl to make a paste, whisk into gravy.

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Cover and simmer 20 minutes. Remove from heat. Let stand 5 minutes. Strain broth through a fine-mesh sieve into a bowl. Discard solids. Return broth to saucepan. Whisk in chickpea flour until smooth. Cook and stir over medium-low 3 to 5 minutes or until gravy thickens. Stir in soy sauce (if using).