This is my miso gravy for Thanksgiving. I show you how to make vegan gravy with carrots, mushrooms, onions, garlic, and some nice salty miso paste. I had something similar a while back, and thought I’d make my own version for this holiday! This side is delicious with any type of dish with or without meat.
Like I mentioned before, I made this for this upcoming holiday. It was inspired by a dish I had at this amazing vegan restaurant in Vancouver, that served a gravy that didn’t have any meat products in it. I remember them calling it a “miso gravy” which is great because I’m was looking for something that was Asian themed.
A couple of things to know before making this dish. The first thing to know is that miso is naturally salty. It’s made by fermenting soy beans and other ingredients along with a lot of salt. (You can learn more about it in my other recipe where I used miso. Miso Chicken) I didn’t add any salt, and instead cooked everything pretty bland. I used the paste to season the gravy.
The second thing is that miso paste is very delicate. There is a lot of complex flavours in it that can be lost from over heating. It has floral notes from the alcohol, umami from the fermentation, and nuttiness from the beans. I keep as much of the flavour as possible by adding hte paste at the end.
Now because I add the miso at the end and there isn’t any salt in it while cooking. The gravy could be a little under or over seasoned depending on the brand and kind of miso you’re using. So it’s good idea to taste and adjust before serving. If you don’t like the floral flavours from the sake, you can simmer the gravy a little longer to remove it. This will give you a “meatier” flavour.
If you’re planning to make this ahead of time, all you need to do is make follow the recipe and stop before adding the miso. Just pop it in the fridge and continue with cooking the rest of your holiday feast. When you ready to serve, just heat up the gravy and stir in the miso.
So, that’s pretty much it, I hope you give this a try. Please leave a comment here or in the video if you have anything to say or if you have any suggestions. I’d love to hear from you!
1/4 cup diced onions
1/4 cup diced carrots
1/4 cut diced celery
1 cup diced mushrooms
2 minced garlic cloves
1/8 cup all purpose flour
2 tbsp vegan butter
1 1/2 cup vegetable stock
1 tbsp miso paste
thyme, rosemary, or your favourite herbs
Heat up some olive oil in a saute pan over medium low heat. Add the mushrooms, carrots, onions, celery. Cook them for 10-15 minutes or until you get a nice brown bits on the bottom of the pan.
Add the garlic and cook for 1 minute. If you have any herbs you like to add to the gravy, now would be a good time. Next toss in the vegan butter and stir until all the vegetables are coated in the fat. Sprinkle the flour on top and stir around until the flour starts to turn brown. (The longer you cook the flour the darker your gravy will be)
Pour in half of the cold vegetable stock and stir until the flour is incorporated. Pour in the rest and simmer over low heat. Season with some black pepper. Cook the gravy until it reaches your desired consistency.
Turn off the heat, and stir in the miso paste. Taste and adjust if needed. (If the gravy is to floral from the miso, you can simmer it a little longer to remove it. This will give you a meatier gravy)