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!
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
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!
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.