Navy Bean Gravy
"Make your own vegan gravy in a jiffy with just a saucepan and blender."
photo by BB2011
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 1 tablespoon olive oil
- 1 small onion, coarsely chopped
- 2 garlic cloves, chopped
- 3 tablespoons fresh thyme, chopped
- pepper
- 1 1⁄2 cups vegetable broth
- 1⁄2 cup all-purpose flour
- 1 (15 ounce) can navy beans, drained and rinsed
- 3 tablespoons soy sauce
- 1⁄4 cup water
- salt
directions
- Saute the onion and garlic in the olive oil in a saucepan over medium heat for 5 minutes. Add the thyme and pepper, and cook for 3 minutes more.
- While this cooks, mix the flour into the broth thoroughly. Pour this into a blender with the beans and soy sauce and blend until smooth.
- Add the onion and garlic mixture to the blender and blend until the onion no longer has any big chunks visible.
- Once smooth, pour the mixture back into the saucepan and cook over medium heat until thickened. Reduce heat to low.
- Make the gravy thinner, if you like, by adding water and stirring until evenly mixed. Add salt to taste.
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Reviews
-
You might consider giving credit to your source for this recipe. It was published by epicurious in 2009 https://www.epicurious.com/recipes/food/views/navy-bean-gravy-354049 -
The concept is perhaps 4 star but way, way, way too much thyme. I'll continue using the base but find a better formulation of herbs/spices/seasoning.
-
This was good, but I needed to tweak it to get the taste right for us. I ended up using 1/4 cup flour and made a roux, I like the the flavor better when the flour is cooked and then I added poultry seasoning , some sage and a dash of Frank's. I love the nutrition and the fiber the beans add to an otherwise nutrition lacking recipe, such as gravy. Thanks so much for sharing a concept and recipe that I can play around with.
RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>
