Abbreviations:
Tbs = Tablespoon
tsp = teaspoon

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makes 2 cups

2 cups warm water
1 Tbs. onion powder
2 Tbs. cornstarch or arrowroot


3 Tbs. soy sauce (I used a
"light" soy)
2-3 cloves garlic, pressed or 1/2 tsp. garlic powder

1/8 tsp. freshly ground black pepper
1-2 Tbs. parsley flakes (optional)

*Place 1/2 cup warm water + all the ingredients except the parsley in a blender & blend until smooth & creamy

*When creamy, add 1 1/2 cups more warm water & blend
*Pour into a saucepan & cook over medium heat, stirring constantly, until thick, about 5 min.
*Add the parsley flakes after cooking, if desired

NOTE: The gravy came out very tasty, and only slightly thickened, as we like it. I will add more cornstarch next time I want a heavier, thicker gravy.








Garlicky Asian Style Brown Gravy

2 cups of water
4-5 tsp. soy sauce or braggs liquid amino or more if you like

3 heaping tbs. flour
big pinch of ground ginger
big pinch of chili powder
2-3 tsp. toasted sesame seeds
2-3 cloves of garlic, minced


In a small saucepan, saute the garlic in water, soy sauce or broth. there is really no need to use oil.

Meanwhile, put all of the remaining ingredients in a jar with a lid. Shake like crazy to get rid of all of the lumps. Pour the sauce into the sauce pan, bring to a boil and then simmer for 5 minutes untill it reaches a nice dark color.

This is great served over rice and veggies! Enjoy!

Serves: 4-5


Preparation time: 10 minutes at most