Vegetarian Gravy

The best gravies are made from pan drippings, something vegetarians miss out on because of the lack of meat they eat. A way for non-meat eaters to add some savouriness to their meals is to use the following recipe that takes advantage of the flavour boosting properties of miso. Found in either Asian grocery stores or at Whole Foods, miso is a thick paste-like substance made from fermented soybeans. Extremely salty and tangy, the milder versions of miso are white or yellow in colour, with the darker brown and red varieties having a stronger taste. Commonly used in soups and marinades, the traditional Japanese miso made from soy is gluten-free, while miso made from barley, rice, or other grains may not be. With its natural umami flavour, this gravy will stand on its own merits at your dinner table and will win over both carnivores and vegans.

Happy Thanksgiving everyone!

Ingredients:

710 mL vegetable broth
30 mL water
15 mL soy sauce
60 g flour
30 g miso
30 g vegan margarine (look for it in health stores or at Whole Foods)
15 g nutritional yeast
5 g cornstarch, dissolved in 30 mL water or soy milk, as needed
2 g black pepper

1. Combine the miso and the water and whisk them both together until the miso is completely dissolved in the water (the water can be heated up a bit first in order to speed things up).
2. In a large skillet, melt the vegan margarine over medium-low heat and whisk in the flour until a paste forms. Add the miso and water mixture, along with the vegetable broth, soy sauce, nutritional yeast, and the black pepper and stir to combine well.
3. Allow to cook over low heat until thickened, stirring frequently to avoid any lumps forming as the liquid thickens up as with non-vegan gravy. Add the cornstarch (dissolved in the liquid of your choice first) if needed, to make the gravy even thicker if needed, keeping in mind the gravy will thicken slightly as it cools.