Easy Miso Gravy
Looking for more Thanksgiving sides? Check out our Celeriac Mashed Potatoes, Lemon Miso Cranberry Sauce, and Homemade Tofurky!
2 tablespoons vegan butter
1/4 cup flour (AP or WW)
2 cups vegetable broth
1 teaspoon miso paste
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
In a small cast iron pan (or sauce pan, but we like the flavor and the way the butter browns a bit more in cast iron) melt the butter over medium heat. Once melted, stir in the flour. The mixture will be chunky.
Stir and let brown for 1-2 minutes, then pour in vegetable broth, miso paste, onion powder and pepper. Whisk vigorously until completely combined. Continue to cook over medium heat, stirring occasionally for 3-4 minutes, until the mixture is bubbling and thickening.
Turn the heat to low and simmer a few more minutes, until your desired gravy thickness is achieved. Serve immediately!
Makes about 2 cups.
If you don't have flour/ want to keep it GF, you can substitute cornstarch. Start with an equal amount and use more to thicken as needed.
Leftovers can be refrigerated up to a week in an airtight container.