BUTTER BEAN GRAVY
SERVES 6 PORTIONS
1 ounce (28 g) dried shiitake or any other dried mushrooms
2 cups (470 ml) vegetable broth, boiling, divided, more if needed
1 1⁄2 cups (288 g) (10oz) cooked butter beans
2 tbsp (30 ml) neutral-flavoured vegetable oil
1⁄4 cup (40 g) (1.4oz) minced shallot or 1⁄3 cup (53 g) (1.9oz) minced red onion
2 cloves garlic, grated or pressed
2 tbsp (15 g) (0.53oz) whole wheat pastry flour or (16 g) (0.56oz all-purpose flour
1 1⁄2 tbsp (12 g) (0.42oz) nutritional yeast
1⁄4 cup (15 g) (0.53oz) packed fresh parsley or 1 packed tbsp (3 g) (0.11oz) fresh sage leaves, minced
Salt and pepper
NUTRITIONAL VALUES
Calories: 282kcal
Fat: 3.1g (0.7g S.Fat)
Carbs: 41.2g
Protein: 24.6g
Sugar: 3.3g
Sodium: 405mg
METHOD
In a large mixing bowl, combine the dried mushrooms and 1 cup (235 mL) of the boiling vegetable broth. Allow for a 15-minute resting period. Squeeze the broth from the mushrooms gently, being careful not to waste any of it.
Add enough extra broth to the remaining soaking broth to make a total of 1 1/2 cups (355 ml). With an immersion blender, blend the butter beans into the broth until smooth. (You can either add the parsley before blending or stir it in at the end.) Blending it now will result in a greener gravy.)
Heat the oil in a large skillet over medium-high heat. Stir in the shallot and garlic. Cook for 2 minutes on medium heat, or until the shallot is fragrant and translucent.
Stir in the flour after it has been sprinkled over the shallot. Stir in the nutritional yeast and cook for 2 minutes, or until the flour and yeast smell toasty. Using a whisk, slowly incorporate the warm broth into the flour mixture, whisking constantly to ensure a smooth gravy. Cook until slightly thickened, about 4 minutes, and then add the parsley (if using) or sage. Continue to stir with a wooden spoon until the gravy has thickened to your liking, about 2 to 4 minutes. Season with salt and pepper to taste. Remove from the heat and top with mashed potatoes, cooked grains, or steamed vegetables.
Refrigerate cooled leftovers in an airtight container for up to 4 days, then slowly reheat in a small saucepan before using.
Add enough extra broth to the remaining soaking broth to make a total of 1 1/2 cups (355 ml). With an immersion blender, blend the butter beans into the broth until smooth. (You can either add the parsley before blending or stir it in at the end.) Blending it now will result in a greener gravy.)
Heat the oil in a large skillet over medium-high heat. Stir in the shallot and garlic. Cook for 2 minutes on medium heat, or until the shallot is fragrant and translucent.
Stir in the flour after it has been sprinkled over the shallot. Stir in the nutritional yeast and cook for 2 minutes, or until the flour and yeast smell toasty. Using a whisk, slowly incorporate the warm broth into the flour mixture, whisking constantly to ensure a smooth gravy. Cook until slightly thickened, about 4 minutes, and then add the parsley (if using) or sage. Continue to stir with a wooden spoon until the gravy has thickened to your liking, about 2 to 4 minutes. Season with salt and pepper to taste. Remove from the heat and top with mashed potatoes, cooked grains, or steamed vegetables.
Refrigerate cooled leftovers in an airtight container for up to 4 days, then slowly reheat in a small saucepan before using.
