Tired of the same old gravy? Let’s talk about a game-changer: Miso! This magical fermented soybean paste is the secret to a gravy that’s bursting with savory, tangy, umami goodness. It adds an incredible depth of flavor that you just can’t get from anything else. We’re taking a classic comfort food and giving it a vibrant, healthy twist. This Miso Gravy is perfect for drizzling over roasted veggies, mashed potatoes, or even a hearty grain bowl. Get ready to elevate your meal from simple to sensational!
Ingredients
• Makes 2 3/4 cups / 685 mL
• 2 cups / 500 mL vegetable stock
• 1 tablespoon / 15 mL toasted sesame oil
• 1 tablespoon / 15 mL apple cider vinegar
• 1 tablespoon / 15 mL maple syrup
• 1/2 teaspoon / 2 mL chili paste or 1/4 teaspoon / 1 mL cayenne pepper
• 2 cloves garlic, crushed
• Pinch of turmeric
• 1/4 cup / 60 mL all-purpose flour
• 1/2 cup / 125 mL water
• 1/4 cup / 60 mL miso
Instructions
1. In a medium saucepan, combine the vegetable stock, sesame oil, vinegar, maple syrup, chili paste, crushed garlic, and turmeric.
2. In a separate small bowl, whisk the all-purpose flour and water together until no lumps remain, creating a smooth slurry.
3. Pour the flour slurry into the saucepan, whisking continuously to combine it with the stock mixture.
4. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 5 minutes to thicken.
5. Remove the saucepan from the heat. Let it cool for a minute, then whisk in the miso paste until it is completely dissolved and the gravy is smooth.
6. For an extra-smooth consistency, strain the gravy through a fine-mesh sieve before serving. Enjoy!
Nutritional Information
• Per 1/4 cup (60 mL) serving: 42 calories, 1 g protein, 2 g fat, 6 g carbohydrate, 290 mg sodium. Percentage of calories from protein 11%, fat 38%, carbohydrate 51%.
Pro Tips
• For maximum probiotic benefit, ensure the gravy has cooled slightly before whisking in the miso. Boiling can destroy the beneficial live enzymes.
• Experiment with different types of miso! White miso (shiro) is milder and sweeter, while red miso (aka) offers a deeper, saltier flavor.
• To make this recipe gluten-free, simply substitute the all-purpose flour with an equal amount of cornstarch or arrowroot powder.
• Straining the gravy is optional but highly recommended for a silky-smooth, professional finish, especially if your crushed garlic is chunky.
FAQ
Q: Is this miso gravy recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses all plant-based ingredients like vegetable stock and maple syrup, with no dairy or other animal products, making it a perfect choice for a vegan diet.
Q: How can I make this miso gravy gluten-free
A: To make this a gluten-free miso gravy, simply substitute the all-purpose flour with an equal amount of a gluten-free thickener like cornstarch or arrowroot powder. Create the slurry with water as directed in the recipe for a smooth, thick consistency.
Q: What type of miso is best for this gravy
A: The best miso depends on your taste preference. For a milder, slightly sweeter gravy, use white miso (shiro). For a deeper, saltier, and more robust umami flavor, choose red miso (aka). You can even experiment by mixing them.
Q: How should I store leftover miso gravy
A: Store any leftover gravy in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm it on the stovetop over low heat, whisking occasionally. You may need to add a splash of water or vegetable stock to reach your desired consistency.
