Gravy is one of those delicious indulgences that has somehow gotten a bad reputation. But it doesn’t have to be that way. This gravy is almost a complete meal on it’s own… and it definitely spruces up everything from potatoes to your tempeh cutlets. I also use it for shepherds pie, meat pies or really anything that your gravy-loving heart desires!
- 2 tbsp oil
- 2 cups of chopped mushrooms (a mixture of shiitake and brown is best)
- ½ onion diced
- 1 clove garlic diced
- 2 cups of water
- ¼ cup chickpea flour (or wheat flour)
- 2 tbsp soy sauce
- 2 tbsp miso
- salt to taste
- Fry mushrooms, onions and garlic in oil until fully cooked.
- Add water and chickpea flour. Mix to combine and bring to a boil.
- Once it boils, remove from heat and allow to cool slightly before adding the miso and soy sauce.
- Fully puree so that the vegetables disappear, and salt to taste.
- Serve immediately.
-If you use a live cultured miso then make sure the gravy has cooled slightly before mixing it in to maintain the probiotic benefits.
-If you’re not a fan of mushrooms (or want a clear gravy), then leave them out and use a good quality broth instead of water for the flavour.