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 healthy and delicious. Not only that it is vegan, gluten free, and probiotic! What could be better than that?
This gravy is perfect with everything from mashed potatoes to tempeh cutlets. You could use it for a vegetarian shepherds pie, potpie or poutine, or really anything that your gravy-loving heart desires!
With the advent of probiotic chewing gum and probiotic chips, here is one recipe that will actually be effective. If you use live cultured miso for this recipe then you will get a dose of probiotics! Just make sure the gravy has cooled slightly before mixing in the miso. You can find live miso online or try making it yourself.
- 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 the mushrooms, onions and garlic in oil until fully cooked.
- Add in the water and chickpea flour. Whisk to combine and bring to a boil.
- Once it boils, remove the gravy from the heat and allow to cool slightly before adding the miso and soy sauce.
- Either strain out the vegetables or fully puree them so that they disappear into the gravy.
- Salt to taste and serve immediately.
-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.