With Thanksgiving approaching, I knew I had to work on my gravy game. This VEGAN MUSHROOM MISO GRAVY is rich, velvety, super flavorful and could definitely hold its own against its meat juice competitors! This stuff is obviously delicious on mashed potatoes. But, it’s also wonderful on top of stuffing (or dressing, as some say). And excellent drizzled over some vegan turkey. Ok, just pour it over everything on your plate! It also makes a great bread dipper….and by bread I mean those cute little Pillsbury crescent rolls!
I grew up with the “World’s Best Gravy-Making Father” and I still opted for butter on my mashed potatoes. I think it drove my dad nuts. It wasn’t until later in life that I started pouring this stuff on my spuds, finally realizing what I’d been missing out on all those years. Well anyways, I have high standards for gravy and I’m confident that even my dad would love this version and I hope you do, too!
I did a little research on gravy. The flour, fat, liquid ratio is VERY important. Some say to use 3 tablespoons of flour, to 2 tablespoons of fat, to 1 cup of liquid. Others say to use 1.5 tablespoons of flour, 1.5 tablespoons of fat, and 1 cup of liquid. Some will tell you to use cornstarch, while others insist on using flour. Some people like it chunky, some prefer it thin, and others like it ultra thick. Well, as you can see, gravy preference obviously differs from person to person. My conclusion on the art of gravy making: You can’t please everyone so play around with flavors and ratios and find YOUR perfect gravy!
How to Make Vegan Mushroom Miso Gravy
Back to the ratio thing. In this recipe, we use vegan butter as the ‘fat’, vegetable stock or vegan chicken stock as the ‘liquid’ and all-purpose flour. If you’re going for gluten-free, try arrowroot powder (start with 4 teaspoon instead of ¼ cup of flour) and use tamari instead of soy sauce.
- Mince 1 shallot and 2 garlic cloves. Slice or chop your mushrooms into whatever size your prefer.
- Melt butter in a saucepan. Add the shallot and garlic and sauté for a few minutes.
- Add the mushrooms, soy sauce or tamari, black pepper, and thyme (optional) and continue to cook for another 10 minutes.
- In a separate bowl, whisk together the flour, stock, and miso paste until there’s no clumps.
- Whisk stock/flour mixture into mushrooms and bring to a simmer. Continue to whisk while gravy thickens for about 8-10 minutes. Keep in mind that gravy continues to thicken as it stands!
- I blended about 2 cups of the finished gravy until creamy and then added it back to the saucepan.
More Recipes for Your Holiday Table
Easy Vegan Green Bean Casserole
Traditional Sausage Stuffing – Except Vegan
Baked Yams with Vegan Marshmallows and Pecans
Vegan Scalloped Corn with Saltine Crackers
Vegan Mushroom Miso Gravy
Ingredients
- ¼ Cup Vegan Butter
- 1 Shallot Minced
- 2 Garlic Cloves Minced
- 16 Ounces Mushrooms Sliced
- 1 tablespoon Reduced-Sodium Soy Sauce or Tamari
- 1 teaspoon Dried Thyme (Optional) Or, 1 tablespoon Fresh Thyme
- ¼ teaspoon Pepper
- 1 tablespoon White Miso
- 4 Cups Vegetable or Vegan Chicken Stock
- ¼ Cup Flour
Instructions
- Melt butter in saucepan over medium heat
- Add shallot and garlic and sauté for about 1-2 minutes
- Add mushrooms, soy sauce or tamari, black pepper, and thyme (optional) and continue to cook for another 10 minutes, stirring occasionally
- In a separate bowl, whisk stock, flour, and miso paste together until no lumps remain
- Pour the stock mixture into the pan of mushrooms. Bring to a light simmer and whisk until the gravy thickens, about 6-8 minutes. Taste and adjust with salt/pepper.
- I blended about 2 cups of the mixture on high until creamy and then added that back to the pan. If you like it chunky, skip this step
- Keep in mind that gravy continues to thicken while standing. Pour over mashed potatoes (and everything else) and enjoy!
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