Butter Bean Gravy Recipe
1 ounce (28 g) dried shiitake or any other dried mushrooms
2 cups (470 ml) vegetable broth, boiling, divided, more if needed
1½ cups (288 g) cooked butter beans
2 tablespoons (30 ml) neutral-flavoured vegetable oil
¼ cup (40 g) minced shallot or ⅓ cup (53 g) minced red onion
2 cloves garlic, grated or pressed
2 tablespoons (15 g) whole wheat pastry flour or (16 g) all-purpose flour
1½ tablespoons (12 g) nutritional yeast
¼ cup (15 g) packed fresh parsley or 1 packed tablespoon (3 g) fresh sage leaves, minced
Salt and pepper
1Place the dried mushrooms in a large bowl and cover with 1 cup (235 ml) of the boiling vegetable broth. Set aside for 15 minutes. Gently squeeze the broth out of the mushrooms, being careful not to discard the broth.
2Top what remains of the soaking broth with enough extra broth to get a total of 1½ cups (355 ml).
3Add the butter beans to the broth and blend until smooth with an immersion blender. (You can either add the parsley before blending or just stir it at a later point. Blending it now will yield a more green-tinted gravy.)
4Place the oil in a large skillet and heat on medium-high heat. Add the shallot and garlic. Sauté on medium heat until fragrant and the shallot is translucent, about 2 minutes.
5Sprinkle the flour over the shallot and stir to combine. Add the nutritional yeast and stir to combine, cooking until the flour and yeast smell toasty, about 2 minutes.
6 Using a whisk, slowly add the warm broth into the flour mixture, whisking constantly to keep the gravy smooth. Cook until slightly thickened, about 4 minutes, and add the parsley (if you haven’t done so already) or sage. Switch to stirring with a wooden spoon and simmer until the gravy has thickened to your liking, another 2 to 4 minutes.
7Adjust the seasonings to taste. Remove from the heat and serve immediately with mashed potatoes, cooked grains, or steamed vegetables.
8Store cooled leftovers in an airtight container in the refrigerator for up to 4 days and slowly reheat in a small saucepan before use.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.