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?
Simple miso 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!
Probiotic Gravy?
With the advent of probiotic chewing gum
and probiotic chips
(affiliate links, though I don’t recommend them!) here is one recipe that is actually probiotic.
To make a probiotic gravy use a live cultured miso for this recipe. You can find live miso online
(affiliate link) or try making it yourself. Just make sure the gravy has cooled to 45 C (110F) before mixing in the miso paste.
Healthy Miso Gravy
Gravy doesn’t have to be an indulgence. This simple miso gravy is healthy, vegan, gluten-free and probiotic. It is also amazingly rich and delicious! Perfect with fries or as part of a fancy holiday meal.
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 2 1/2 cups 1x
- Category: Sauce
- Method: Quick
- Cuisine: Vegan
Ingredients
Quick Mushroom Broth
- 2 tbsp oil
- 2 cups of chopped mushrooms (a mixture of shiitake and brown is best)
- 1/2 onion diced
- 1 clove garlic diced
- 2 cups of water
- 1 tbsp soy sauce
Gravy
- 2 cups of low-sodium broth
- 1/4 cup chickpea flour
- 2 tbsp miso
Instructions
- Making your own mushroom broth is optional. Feel free to use 2 cups of your favourite broth instead and skip to step 6.
- To make the broth, finely chop the mushrooms, onions and garlic.
- Saute in oil until soft and browning (about 5 minutes.)
- Pour in the water and bring to a boil.
- Simmer for 10 minutes. Then removed from the heat and strain for 2 cups of broth. Add the soy sauce to the homemade broth. If you’re using commercial broth, don’t add any soy sauce, since even low-sodium broths will have some added salt. You can always add more salt after adding the miso.
- Stir the chickpea flour into 1/2 cup of broth. Mix so that it is fully combined without any lumps.
- Add the remaining 1 1/2 cups of broth and bring to a boil. Whisk occasionally to keep the chickpea flour from settling.
- Simmer until thickened. Once it is thick, remove from the heat and allow to cool slightly before adding the miso.
- Taste the gravy, then add salt as needed. Serve immediately or keep warm for up to 30 minutes.
Notes
- For a really hippy gravy, slice the mushrooms into thin slivers and don’t strain them from the broth. Then serve the gravy with the added vegetables.
- For the quickest version of this recipe just use store-bought low-sodium broth.
Keywords: gluten free, vegetarian, probiotic, mushroom, grain free, fall, winter, fries, Thanksgiving, holiday, 3 ingredients or less, 10 minutes or less
When do you add the Soy?
Oops! I’ll add that to the instructions right now. 🙂