Vegan Mushroom Gravy with Miso

The combination of mushrooms and miso in this gravy create an incredible depth of flavor, with tons of umami (a Japanese term for savory food). I love bringing this super mouthwatering vegan mushroom gravy to potlucks to ensure that no one misses out on the gravy action! This recipe can be prepared in advance and reheated prior to your holiday meal. Miso paste can be found refrigerated at your local health food store or Asian grocer. For a rich gravy, I like using a dark miso paste instead of white miso. If you can’t find miso, you can easily substitute in soy sauce or tamari. Start with one tablespoon, taste, and add more if desired.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a large saucepan over medium heat. Sauté onions in oil for 5 to 6 minutes, until soft.

Step 2

Add mushrooms and sauté for another 6 to 7 minutes, until mushrooms are soft and their liquid is mostly evaporated.

Step 3

Add garlic and thyme, and cook while stirring for one minute.

Step 4

Add vegetable stock and simmer the mixture for five minutes.

Step 5

At this point, you can blend your gravy if you’d like it to be smooth (great for mashed potatoes) or simply keep it shroomy (great on your favorite vegan loaf recipe). If you are blending, please be extra careful with the hot gravy!

Step 6

With the gravy still (or back) on medium-low heat, add the mustard and vinegar. Simmer for 1 to 2 minutes while you mix the cornstarch and water in a separate bowl. Add slurry to gravy and stir well to thicken the gravy.

Step 7

Add the miso and stir well to ensure there are no clumps. Be careful to not bring the gravy to a boil once the miso is added as that will kill all of the fermented goodness!

Step 8

Taste the gravy and season with salt (you shouldn’t need much!) and pepper (I love a peppery gravy) as desired.

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