Easy Miso Gravy
You know what's better than gravy that's ready in just over 5 minutes? ALMOST NOTHING. Gravy is like my lifeblood - I could eat it slathered on just about any vegetable and I think it makes everything taste better. A good gravy, that is. I'm not much for store-bought packets, so whenever I want gravy I follow pretty much this exact recipe and whip up a batch to dump on everything. And since I've made it so many times, I've gotten pretty darn good at it. So good at it, I figured it was about time I shared it with you guys. And just in time for Thanksgiving! Kitchen time on Tofurkey Day is valuable, so who wants to waste it slaving over an hour long gravy recipe? NOT YOU! And sure as heck not me. So grab a pan, whip up a batch of this easy, flavorful gravy, and go smother some mashed potatoes in it. Or share it with our friends at the dinner table, if that's your jive turkey. Let's eat!
Looking for more Thanksgiving sides? Check out our Celeriac Mashed Potatoes, Lemon Miso Cranberry Sauce, and Homemade Tofurky! 
INGREDIENTS
2 tablespoons vegan butter 1/4 cup flour (AP or WW) 2 cups vegetable broth 1 teaspoon miso paste 1/4 teaspoon onion powder 1/4 teaspoon ground pepper DIRECTIONS In a small cast iron pan (or sauce pan, but we like the flavor and the way the butter browns a bit more in cast iron) melt the butter over medium heat. Once melted, stir in the flour. The mixture will be chunky. Stir and let brown for 1-2 minutes, then pour in vegetable broth, miso paste, onion powder and pepper. Whisk vigorously until completely combined. Continue to cook over medium heat, stirring occasionally for 3-4 minutes, until the mixture is bubbling and thickening. Turn the heat to low and simmer a few more minutes, until your desired gravy thickness is achieved. Serve immediately! NOTES Makes about 2 cups. If you don't have flour/ want to keep it GF, you can substitute cornstarch. Start with an equal amount and use more to thicken as needed. Leftovers can be refrigerated up to a week in an airtight container. 
16 Comments
11/18/2015 10:56:06 am
Dang! This looks great. Right up my alley as I throw miso into errrything! Definitely making your gravy this Thanksgiving. I think I'll try my hand at the vegducken and slather it all over a big slice. Thanks so much for sharing, Amber!
Marty
11/28/2015 07:47:34 am
Made this. WINNER!!!!! Will become a go to staple. 12/1/2015 11:49:20 am
So, I've made this twice already since Thanksgiving and it is my favorite ever!!! And I'm not a gravy person...but I love this! It's so easy and super duper delicious. Thank you so much!
Chrissy
3/12/2016 08:09:12 pm
Made this following the directions exactly. ITWAS SO FRIGGIN GOOD! We ate the entire thing at dinner with roasted veg and mashed potatoes. I should have doubled the recipe, haha! This one is a keeper!
Britt
7/14/2016 11:32:17 pm
Hey! This recipe looks great and I really want to try it, but I'm allergic to gluten. Do you have any specific recommendations for a wheat flour substitute, or do you think any kind of flour (almond, quinoa, ect.) would work with it?
Linda
12/7/2020 08:34:11 pm
Just use oat flour. The flour is just to thicken it up I think and you could use arrowroot
Erin
9/17/2016 10:55:45 am
Can this be frozen?
Sarita
12/27/2016 08:24:07 pm
Mmmmmh! Super tasty recipe!! I'm gluten-free so I used brown rice flour. Followed your directions just switched out the flour...no probs and no lumps in the gravy. Great recipe!
Eva
9/20/2017 04:33:19 pm
this was so good and super easy! Will definitely be making it again. I didn't have onion powder so instead I added dehydrated onion and some garlic powder. I also added a touch more miso and a bit of corn starch to thicken it up at the end. Leave a Reply. |
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