I've fed this delicious, savory vegan gravy to many people, and so far nobody has been aware that they were eating beans. They thicken the gravy beautifully and sneak in some nutrition too!
Heat the oil in a nonstick pan over medium heat. Add the diced onion when the oil is hot. Cook the onion, stirring intermittently, until the onion is well-browned. (This adds color and flavor to the gravy!)
Add the garlic and poultry seasoning and stir to combine. Add the miso and nutritional yeast and cook for 30 seconds more. Add the soy sauce, vegetable broth, and cooked beans to the pan, stir, and bring to a gentle boil, taking care to scrape any solids from the bottom of the pan; then turn off the heat. The purpose of this step is just to heat the mixture, so don't cook it for longer than needed, or some of the liquid will cook out and your gravy will be too thick.
Remove from the heat, transfer to a blender, and blend until smooth. You can also use a food processor or immersion blender, but may need to blend for more time to get the beans fully processed. Add more vegetable broth if needed to thin to your desired texture. This vegan gravy is designed to be thick but pourable.
Serve warm, with mashed potatoes, biscuits, or whatever dishes you desire!
POULTRY SEASONING: Poultry seasoning is a mix of ground dried herbs, pepper, and sometimes a hint of nutmeg. You can usually buy it pre-mixed at the store. It's great in savory recipes to get a savory, herbaceous flavor. Poultry seasoning does not contain animal products. If you can't find any, you can substitute dried or fresh thyme and some ground pepper.
GRAVY TEXTURE: This gravy is thick, smooth, and starchy. If you want a flawless glossy smooth texture, and don't have a blender, I recommend peeling the white beans first.
Easy Vegan Gravy originally printed from https://yupitsvegan.com/vegan-gravy/ November 2, 2018