Gravy is one of those delicious indulgences that has a bad reputation. But it doesn’t have to be that way! This miso gravy is healthy and delicious. Not only that, it is vegan and gluten-free! What could be better than that?
This simple miso gravy is perfect with everything from mashed potatoes to tempeh cutlets. You could use it for a vegetarian shepherd’s pie, potpie or poutine, or really anything that your gravy-loving heart desires!
Personally, I pour this gravy over mashed potatoes (oh the comfort of gravy ladened potatoes)! And I use it on a roasted vegetable Buddha bowl.
I’ll admit probiotic gravy does seem like a bit of a stretch. However, pretty much anything can be probiotic as long as you mix in a live culture.
Personally, I don’t recommend probiotic chewing gum and probiotic chips. However, making your own probiotic food means that you know for certain that it is alive. Since fermenting is one of my passions, I obviously try to add fermented foods to most of my meals.
There are only two things you need to do to make this gravy probiotic:
- Use live miso. You can find live miso online or in the refrigerated section of the grocery store. Just make sure it’s labeled as raw, unpasteurized, or live. I also recommend making homemade miso. It’s a pretty reliable ferment.
- Cool the gravy to 45 C (110F) before mixing in the miso paste. This way you won’t accidentally cook the probiotic cultures.
Simple Miso Gravy
Gravy doesn’t have to be an indulgence. This simple miso gravy is healthy, vegan, and gluten-free. It is also amazingly rich and delicious! Perfect with fries or as part of a fancy holiday meal. See the section above for details on how to add a probiotic boost to this gravy.
- Cook Time: 15 mins
- Total Time: 15 minutes
- Yield: 2 1/2 cups 1x
- Category: Sauce
- Method: Quick
- Cuisine: Healthy
- Diet: Vegan
Quick Mushroom Broth
- 2 cups of chopped mushrooms (a mixture of shiitake and brown is best)
- 1/2 onion diced
- 1 clove garlic diced
- 2 Tbsp oil
- 2 cups of water
- 1 Tbsp soy sauce
- 2 cups of low-sodium broth (or quick mushroom broth)
- 1/4 cup chickpea flour
- 2 Tbsp miso
- Making mushroom broth is optional. Feel free to use 2 cups of your favorite broth instead and skip right to making gravy.
- To make the broth, chop the mushrooms, onions, and garlic.
- Saute in oil until the mushrooms are soft and browning (about 5 minutes.)
- Pour in the water and bring to a boil.
- Simmer for 10 minutes. Then remove from the heat and strain for 2 cups of broth. Stir in the soy sauce and you’re ready to make gravy!
- Stir the chickpea flour into 1/2 cup of broth. Mix so that it is fully combined without any lumps.
- Mix the miso into 1/4 cup of broth. Stir until there are no lumps.
- Add the remaining 1 1/4 cups of broth to a small pot, with the chickpea flour mixture, and bring to a boil. Whisk occasionally to keep the chickpea flour from settling.
- Simmer until thickened (about 5 minutes). Once it is thick, remove it from the heat and allow it to cool slightly. Stir in the miso mixture
- Taste the gravy, and add salt if needed. The saltiness will depend on the salt in the broth and the miso. Serve immediately or keep warm for up to 30 minutes.
- For a really hippy version of this gravy, don’t strain the mushrooms and onions from the broth. If you plan on leaving the vegetables in the gravy, I recommend thinly slicing the mushrooms, rather than chopping them, so they look nice in the final presentation.
- The color of the gravy will depend on the color of the broth. Typically vegetable broth results in a golden-colored gravy. So I recommend using white miso to preserve the color.
Keywords: gluten-free, vegetarian, probiotic, mushroom, grain free, fall, winter, fries, Thanksgiving, holiday, 3 ingredients or less, 15 minutes or less