Navy Bean Gravy
Elevate your comfort food game with this hearty and velvety Navy Bean Gravy, a plant-based twist on a classic favorite. This wholesome recipe starts with tender, protein-rich navy beans blended into a creamy base with the subtle flavors of fresh thyme, savory nutritional yeast, and a touch of umami from soy sauce. Sautéed onions and garlic add depth, while a light roux ensures a smooth, luxurious texture. Perfectly seasoned with smoked paprika and black pepper, this versatile vegan gravy is ideal for drizzling over fluffy biscuits, creamy mashed potatoes, or roasted veggies. With its rich flavor and nourishing ingredients, this easy-to-make gravy is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 3 cups vegetable broth
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 2 tablespoons olive oil
- 1 teaspoon, chopped fresh thyme
- 1 tablespoon soy sauce
- 2 tablespoons nutritional yeast
- 1 cup unsweetened plant-based milk
- 2 tablespoons all-purpose flour
- 0.5 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.5 cup (as needed for thinning) water (optional)
Instructions
Rinse and sort the dried navy beans. Soak them overnight in a bowl of water.
Drain and rinse the soaked beans. Add them to a pot with 3 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until the beans are soft and tender.
While beans are cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Once the beans are cooked, transfer them (along with any remaining broth from the pot) into a blender or food processor. Add the sautéed onion and garlic, fresh thyme, soy sauce, nutritional yeast, and plant-based milk. Blend until smooth and creamy.
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in the bean puree.
Simmer the gravy over low heat for 5-7 minutes, stirring occasionally. If the gravy seems too thick, add water a tablespoon at a time until your desired consistency is reached.
Season with salt, black pepper, and smoked paprika. Taste and adjust seasoning as needed.
Serve warm over biscuits, mashed potatoes, roasted vegetables, or as desired. Enjoy!
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 22.1 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 758 mg | 58% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4976 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
