Vegan Pumpkin (or Butternut) Gravy

by Sarah on November 20, 2012 · 11 comments

Last Tuesday night the storm that is Miss Smart took over the local Whole Foods once again.Despite the mess,* I was able to cook up not one, but two vegan Thanksgiving dishes, with the theme of reinterpreting the traditional.

*Who has time to be neat when you have people to entertain food to cook?

before and after: sandy's got nothing on me.

The star of the show was my Cranberry Tempeh Stew w. Sweet Potatoes and Kale–a dish that I continue to return to, over and over, because it is just that good.And yet, much like in Smash,* the understudy of the evening has already proven its worth, and threatened to steal the show in the end.

*When does that show return?!?!It might not look like much, but this Vegan Pumpkin Gravy is cover-your-turkey-free-plate-on-Thanksgivinggood.

and has obviously applied excessive self-tanner prior to this picture.

Based on a White Bean Gravy I made last Christmasand never truly blogged about, because obviously my inner psychic knew the best was yet to be reborn–this gravy starts with small white beans (I used a can of low-sodium Great Northen Beans) as a thickening base.From there, you season as you would normal gravy (I guess…I’ve never really made it), with sage, thyme, onion, garlic, salt, and pepper.

there is some cumin involved, too. i don't really know how to cook without it.

 Hello, nutritional yeast and low-sodium vegetable broth……and hello, Dolly pumpkin!

from the first can i've opened all season!

 And good news, all supporters of the ‘alternative squash movement’:

It might taste even better with butternut.

roasted in applesauce, thyme, and cumin at 400 degrees until tender

Since its creation (and recreation), I’ve pretty much consumed it on anything (and everything).

Let’s test drive those Nasoya shiritaki fettucini noodles, shall we?*

*Unsure about the shiritaki. Gravy is great. :)

I did, in fact, put this in a green bowl with spinach because of my extreme issue with consuming monocrhomatic meals.

 On top of vinegary greens? Good plan.

i wanted to call these vina-greens, but i wasn't sure you'd get it.

 And I wasn’t lying when I said everything ends up on top of a Big Friendly Salad in these parts.

It’s really just a can of chickpeas and some tahini away from hummus, isn’t it?

I might not have had any biscuits for breakfast, but I did have oatmeal!

#weirdfoodmovement success: apples, dates, and gravy on unflavored 'proats'

 (And when your roommate offers you some asparagus, your natural reply is “PHOTO OP!”)

it not only looked pretty, it tasted amazing, too.

And then, of course, there was the decision to just go ahead and eat it with a spoon.

right-handed bloggers always look left handed in pictures.

You can add extra veggie broth, garnish is with sprouts and crumbled tofu, and call it soup if it makes you feel better. :)

Although, what is there to feel BAD about in the first place?Vegan Pumpkin (or Butternut) Gravy

  • 1 15 oz. can of Great Northern beans (or other small white bean), rinsed and drained
  • 2/3-3/4 cup canned or cooked pumpkin (or other sweet winter squash)
  • 2 1/2 Tbsp. nutritional yeast
  • 1 cup low-sodium vegetable broth
  • 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. rubbed sage
  • 2 tsp. dried thyme leaves (or 1 tsp. ground thyme)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. Bragg’s liquid aminos (optional)
  1. Combine all ingredients in a food processor or blender.
  2. Process until smooth, adding more liquid (broth or water) to desired consistency.
  3. Heat and serve!

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{ 10 comments… read them below or add one }

Fran@BCDC November 20, 2012 at 8:07 am

This looks really delicious, Sarah!!


Allie November 20, 2012 at 10:38 am

Gravy soup! I want some! Especially because cumin is involved. I use a lot of that stuff too. I buy giant jars of it. They still disappear quickly. Only second in disappearing speed to cinnamon.

I’m pretty unsure about shirataki too. Something’s just…off. But I’m not sure what. Maybe it’s the lack of carbs. I really like my carbs.


Jen@HealthyFoodandFamily November 20, 2012 at 10:59 am

Not a Vegan, but that gravy looks delicious!!!


Laura @ Sprint 2 the Table November 20, 2012 at 11:41 am

I never thought about right-handed bloggers looking left handed! It just looks normal to me (as an awesome lefty 😉 ).


Debbie (accidently delish) November 20, 2012 at 5:05 pm

I have been waiting for this! Yay now I get to make onion dip and pumpkin gravy!


Ashley @ Freckles and Spice November 20, 2012 at 8:34 pm

I so wish I could take one of your classes!!

This looks so good, its not even funny. You are so creative friend.
Thank you for sharing


Brittany @ Delights and Delectables November 21, 2012 at 8:41 pm

I so need to make this!!!! As soon as I get home I’m making this!


Heather @ Kiss My Broccoli November 22, 2012 at 5:57 am

Omg, I NEED this!!! And I want to put it on EVERYTHING!!

Haha, love the #weirdfoodmovement bowl! *Weird foodie fist pump* 😉


Diana @ VeggieNextDoor November 23, 2012 at 5:07 pm

this looks soooooooo delicious! This is totally bookmarked.


Lindsey @ Pas de Deux November 26, 2012 at 8:44 pm

I made this for our Thanksgiving meal, and we all LOVED it! I am jealous that my sister gets the leftovers…. I might have to make more for myself to have on top of everything for the next week.


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