Vegan and Vegetarian Miso Gravy

Vegan and Vegetarian Miso Gravy

The Spruce / Sonia Bozzo

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
31 Calories
1g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 31
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 347mg 15%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 1%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 33mg 1%
*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 white miso

  • 2 tablespoons water

  • 2tablespoons 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, if needed

Steps to Make It

  1. Gather the ingredients.

    Ingredients for creamy vegetarian miso gravy

    The Spruce / Sonia Bozzo

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

    miso and water in a bowl

    The Spruce / Sonia Bozzo

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

    vegan margarine and flour mixture in a pan

    The Spruce / Sonia Bozzo

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

    miso mixture combine with the flour mixture in the pan

    The Spruce / Sonia Bozzo

  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. 

    gravy cooking in the pan

    The Spruce / Sonia Bozzo

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

    Vegan and Vegetarian Miso Gravy in a pan

    The Spruce / Sonia Bozzo

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