Vegan and Vegetarian Miso Gravy

Miso-Marinade-3.jpg
© Hideki Ueha
Ratings (30)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: about 3 cups (serves 12)
Nutritional Guidelines (per serving)
56 Calories
2g Fat
7g Carbs
2g Protein
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Nutrition Facts
Servings: about 3 cups (serves 12)
Amount per serving
Calories 56
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 497mg 22%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 2g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy homemade miso gravy recipe is made from vegetable broth, nutritional yeast, and of course, miso. Vegetarian gravy doesn't have any animal fat to add flavor, so you have to add extra flavor and seasonings, in this case, in the form of soy sauce, nutritional yeast, and most importantly for this recipe, miso. But the process of making a meat-free gravy is very similar to making gravy from animal drippings: you thicken up the core ingredients using flour, cornstarch (or, in this recipe, both​), and plan on doing lots of stirring to get rid of any lumps. Just like a regular gravy, this vegetarian gravy will thicken slightly as it stands and cools, so consider that when adding extra cornstarch or liquid. 

Ingredients

  • 2 tablespoons miso
  • 2 tablespoons water
  • 2 tablespoons vegan margarine
  • 1/4 cup flour
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon black pepper
  • 1 teaspoon cornstarch, dissolved in 2 tablespoons water or soy milk, as needed

Steps to Make It

  1. Gather the ingredients.

  2. Combine the miso and the water and whisk them both together until the miso is completely dissolved in the water. You can also heat the water up a bit first in order to speed up this process.

  3. In a large skillet, melt the vegan margarine over medium-low heat and whisk in the flour until a paste forms.

  4. Add the miso and water mixture, vegetable broth, soy sauce, nutritional yeast, and black pepper. Stir to combine very well. 

  5. Allow to cook over low heat until thickened, stirring frequently. Just like when making a non-vegan gravy, you will need to do a lot of stirring to avoid any lumps forming as the liquid thickens up. 

  6. Add the cornstarch if needed, to make the gravy even thicker. Add more cornstarch if needed, but don't forget that your gravy will thicken slightly as it cools, just like a meat-based gravy. 

  7. Serve and enjoy!