Vegetarian Miso Mushroom Gravy

Thanksgiving is coming up fast, which is so crazy! March seemed like a super long month and then after that it was all a blur and here we are nearing the end of November. Maybe it's best that way, let’s get out of 2020! Anyways, a lot of thanksgivings will look different this year as people opt for smaller gatherings with only close family. And many people may be cooking when they normally wouldn’t because they can’t be with family. SO here I have for you an easy vegetarian gravy recipe that you can add to your menu to be enjoyed by meat eaters and vegetarians alike. 

I was never a big gravy fan growing up and then I became a vegetarian and really found it to be kind of gross. So it was never something I missed at Thanksgiving. However, Raf recently asked me if I had ever tried to make a vegetarian one since he was missing the gravy and mashed potatoes combo, so I figured I would give it a shot and honestly the results are delicious… I really enjoyed it on some mashed potatoes and Raf approved!

This gravy is full of flavor thanks in large part to the miso with help from the mushrooms, onions and garlic. I start cooking with olive oil and add just a little butter so it’s not crazy heavy but helps to give the gravy a richness. And best of all it comes together in about a half hour and there is no bird required (gross), but that makes it a perfect option for anyone looking to make something simple and quick and those who may be opting for a different protein or something smaller than a turkey! 

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Miso Mushroom Gravy

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped mushroom
• 2 cloves garlic, minced
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 1/2 cup nutritional yeast
• 1/4 cup flour
• 3 cups vegetable broth
• 2 tablespoons butter
• 2 tablespoon olive oil

Instructions

1. PREP: Start by combining the miso, soy sauce and a quarter cup of vegetable broth in a small bowl and mix until miso paste is dissolved. Finely chop the onion, mushrooms and mince the garlic.
2. COOK: Heat the olive oil in a large sauce pan over medium heat, add the onions and mushrooms. Cook for about 2 minutes until they start to become tender, add the garlic. Continue to cook for about 6-8 minutes until everything is well cooked and starting to brown (but don't burn!).
3. COMBINE: Add the butter until just melted, then add the flour. Stir in the flour until it is incorporated into the mixture and flour absorbs the butter and becomes more of a paste. Then whisk the miso mixture into the flour/veggie mixture in the pan. Add the nutritional yeast and whisk that until combined. Then add the remaining vegetable broth slowly, whisking the get out any flour clumps. After all the broth is in, allow to cook together for about 10 minutes over medium low heat, whisking the mixture occasionally to break apart any clumps. 
4. COOL: Allow the gravy to cool a bit, it will thicken up even more as it cools. Enjoy!

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