Creamy Miso Gravy
As referenced from The Spruce


A Thanksgiving favorite,
shown here with homemade vegan turkey coldcut,
homemade stuffing,
and come canned cranberry sauce.

  • 2 tablespoons miso
  • 2 tablespoons water
  • 2 tablespoons vegan butter (I like Earth Balance.)
  • 1/4 cup flour
  • 3 cups vegetable broth
  • 1 tablespoon bragg liquid aminos
  • 1 tablespoon bragg nutritional yeast
  • 1/4 teaspoon black pepper
  • 1 tsp cornstarch, dissolved in water or soy milk as needed (I've never needed.)

    Combine the miso and water, whisk together until completely dissolved. You can heat the water up a bit to speed along.

    In a large skillet, melt the vegan butter, whisk in the flour until a paste forms.
    Add the miso and water mixture, the vegetable broth,
    liquid aminos, nutritional yeast and black pepper.

    Cook over low heat until thickened.

    Makes 3 cups.

    For mushroom gravy, saute mushrooms and onions as desired, and combine.

    • Nutrition Info per One Half Cup:
    Calories: 73 | Carb: 7 | Protein: 2 | Fat: 4 | Sodium: 523 | Fiber: 1