This quick and simple vegan miso gravy is a staple at the holiday table. It is an all-round gravy that works well with a variety of recipes. It doesn't overpower the main dish, it's just your perfect sidekick.
Combine the dry ingredients (flour, nutritional yeast, and spices) and mix well.
Add the mixture to a completely dry pan on the stove over medium-high heat, and toast the flour until its a deep brown color. Reduce heat to medium.
Whisk the mustard and miso into the vegetable broth, and then slowly add these wet ingredients to the toasted flour mixture in the sauce pan while continually stirring.
Watch carefully and stir as needed so the gravy doesn't stick to the pan. Remove from heat after it has thickened to your desired consistency.
Notes
Recipe makes almost 3 cups of gravy. Exact amount will depend on amount of reduction (how long you simmer the gravy).Flour: I'm using whole wheat for this recipe. For gluten free, try chickpea flour (aka besan or garbanzo flour). I have tested both and have had positive results. Miso paste: This is an important flavor note, however you can substitute for a simple gravy. Use tamari, soy sauce, or omit.Also note that some miso pastes can be a little "chunky". If you find that you'll have too many large lumps after you whisk, try blending the broth mix in a blender. For SOS-free and gluten free: See the main recipe article for notes.