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Navy Bean Gravy

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This savoury navy bean gravy is a clever, plant-based alternative to traditional sauces, offering a rich and velvety texture without the need for dairy or meat drippings. By blending protein-rich white beans with aromatic garlic and fresh thyme, you create a deeply satisfying pour-over sauce that is naturally thick and wholesome. The addition of soy sauce provides a wonderful umami depth, making it an excellent companion for roasted vegetables or a classic nut roast.

As an easy vegan recipe, this gravy is perfect for Sunday lunches or festive gatherings where you want a healthy yet comforting addition to the plate. Using navy beans—also known as haricot beans—ensures a mild flavour profile that lets the herbs shine. It is a versatile store-cupboard staple that can be thinned with a little extra water or stock depending on your preference, ensuring a perfect consistency every time.

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Ingredients for Navy Bean Gravy

  • 1 tablespoon olive oil

  • 1 small onion, roughly chopped

  • 3 garlic cloves, chopped

  • 3 tablespoons fresh thyme, chopped

  • Several dashes fresh black pepper

  • 350ml vegetable broth

  • 80ml flour

  • 1 fifteen-ounce can navy beans, drained and rinsed

  • 3 tablespoons soy sauce

  • 60 to 120ml water

  • Salt, to taste (if needed)

How to make Navy Bean Gravy

Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved.

If you have an immersion blender, then add the beans, broth mixture, and soy sauce to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens.

If you are using a regular blender, add the beans, broth mixture, and soy sauce to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken.

Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by adding splashes of water, anywhere from 60 to 120ml . Cook for about 20 more minutes to let the flavours deepen, stirring occasionally. Add water as necessary and taste for salt. Keep gravy covered and warm until ready to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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