WHOA. HOLD. THE PHONE!!

I have made a fantastic discovery!

Now, if you're more about gravy for its moistening powers than its flavor, have I found the solution for all you new vegans and cheap eaters out there!

With a bit of a tweak to the recipe from Canadian,Will Kriski's blog Potato Strong, I now present to you the food miracle of modern times:  White bean gravy!

Yes, white beans; those humble legumes that make probably the most palatable of poor man's soups, bean soup (some may put ham in theirs, but having eschewed animal products for food, I leave that out).  I use Great Northern Whites (for both the soup and this gravy) but I'm sure navy beans will work just as well.  GNW's are a little more expensive, but the texture of the final product makes them the winner for me.

Now, as with all "replacements" for animal product foodstuffs out there, this won't taste "just like" the meat counterpart, but I have to say it gets pretty darn close!  Way closer than fake cheese sauce!

So, without further ado here's the recipe: (I used my Instant Pot for this, it got the beans so very soft)

1 cup of dried white beans (navy, great northern)
4 cups of water
1 tsp onion powder
1/2 tsp garlic powder
1 tsp poultry seasoning
black pepper to taste
2 tsp "Better than Bouillon" no-chicken or vegetable broth


for brown gravy, also use
1/2 tsp soy sauce


Put the beans into a bowl to soak with the water for a minimum of 4 hours.  Transfer them to the Instant Pot with another cup of water and set manual/pressure cook to 55 minutes.  When the timer goes off, let them natural release for 15 minutes and then quick release the rest of the pressure, if any.  Drain the beans and reserve the broth!  Just put a strainer over a bowl to save the broth from going down the drain.

Take 1 3/4 cups of the beans with up to 3/4 cup of the broth (depending on how thick you like the gravy) and put in a high speed blender with the rest of the ingredients and blend until creamy, and that's it!    Season with pepper and more salt if you need it, though with the bouillon and the soy sauce, I doubt any more salt will be necessary.

Use this on mashed potatoes, and anywhere else you use gravy!

As a kid, whenever we had mashed potatoes and gravy for dinner, I'd typically finish my meal by taking a slice of bread and breaking off pieces of it (and smooshing the pieces for good measure) onto my plate and pouring gravy over it.  I can't wait for dinner tonight so I can do that again!