This vegan Miso Gravy is bursting with salty, savory flavors and is easy to make in about 10 minutes. It’s the perfect condiment you can drizzle over poutine, mashed potatoes, vegan turkey for Thanksgiving, and more!
Just when you think vegan gravy can’t get anymore delicious, this Miso Gravy comes along! Made with white miso paste, dried herbs, mushroom broth, and sesame oil, it’s a flavor-packed and savory condiment finished with a burst of umami. A must for the holidays!
You can serve homemade miso gravy over vegan turkey, stuffing, and mashed potatoes during the holiday season or enjoy it year-round. Despite its intricate layered flavors, it’s easy to make in about 10 minutes. Simply heat the ingredients in a pot on the stove until thick, then drizzle it over a plate of vegan poutine or your favorite warm dishes.
Jump to:
What is miso?
Miso is a fermented paste used in Japanese cooking. It’s made from soybeans, grains, salt, and a type of mold called, “koji”. Its texture is similar to peanut butter or tahini and has a funky, salty, and slightly sweet flavor.
Ingredients needed
- Vegan butter
- Sesame oil - For a rich, nutty flavor. Try not to skip it!
- Flour - The flour is used to thicken the gravy. Most varieties should work, like all purpose, whole wheat, brown rice, a gluten free flour blend, or spelt flour.
- Fresh rosemary
- Dried thyme
- Poultry seasoning - Either use a pre-packaged seasoning blend or make it yourself. All you need is dried oregano, marjoram, basil, thyme, rosemary, garlic powder, paprika, and onion powder.
- Onion powder
- Granulated garlic - Garlic powder powder works too.
- Mushroom broth - I like to use Pacific Foods organic mushroom broth. If you can't find mushroom broth, replace it with vegetable broth and a good pinch or two of mushroom powder or seasoning. You could even fry up some mushrooms and blend them right into the gravy!
- White miso - Shiro Miso is my brand of choice. I recommend using white miso rather than red or brown because it’s milder in flavor with a nice hint of umami.
- Tamari - Miso is naturally salty, so I recommend using reduced sodium tamari. This way, the gravy won’t be too salty.
- Nutritional yeast
- Black pepper
How to make miso gravy
You can whip up this miso gravy recipe in 10 minutes! Here’s how it’s done:
Step 1: Melt the butter and oil. Heat the butter and sesame oil in a saucepan over medium heat. Stir in the flour and seasonings.
Step 2: Add the rest. Pour the broth and the rest of the ingredients into the pot. Whisk the mixture constantly until it begins to boil. Reduce the heat and let the gravy simmer until it thickens.
Step 3: Adjust and serve. Taste the gravy and add more seasonings, miso, tamari, or anything else you feel it needs. Serve with the dishes of your choice and enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- For a thicker gravy, increase the flour to ⅓ cup.
- It’s optional, but you can stir in the miso once the gravy has thickened to maintain its probiotic benefits. It’s a ready-made food so no cooking is necessary.
- For a stronger flavor, replace the white miso with red or brown miso.
- A spritz of fresh lemon juice stirred in at the end really brightens up the flavor!
Ways to use miso gravy
Gravy is one of the most indulgent salty and savory sauces you can use to upgrade vegan junk food and holiday dinners. Miso gravy, in particular, adds an interesting and unique flavor profile to these dishes and more:
- On poutine with vegan cheese
- Drizzled over these sesame oil-seasoned mashed potatoes
- Over slices of vegan turkey for Thanksgiving
- With french fries for dipping
- Drizzled on extra-messy vegan burgers
- Over stuffed acorn squash
- With vegan roast beef and steamed vegetables for dinner
- Over this easy wild rice stuffing for the holidays
- As a substitute for mushroom gravy in this vegetarian salisbury steak recipe
Storing
Store: Once the gravy is cool, keep it in an airtight container in the fridge for up to 5 days.
Freeze: The gravy should freeze well in an airtight container or ziplock bag for about 3 months. Let it thaw in the fridge before reheating in a saucepan on the stove. Feel free to add a splash of broth when reheating as it will become much thicker.
Looking for more easy vegan sauces and condiments?
- Easy Vegan Cranberry Sauce
- Indian Cucumber Yogurt Sauce
- Vegan Burger Sauce
- 10-Minute Vegan Tzatziki
- Restaurant-Style Salsa
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Miso Gravy
- Total Time: 10 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegan
Description
This vegan Miso Gravy is bursting with salty, savory flavors and is easy to make in about 10 minutes. It’s the perfect condiment you can drizzle over poutine, mashed potatoes, vegan turkey for Thanksgiving, and more!
Ingredients
- 3 tablespoons vegan butter
-
1 tablespoon toasted sesame oil
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¼ cup all-purpose flour, use gluten free if needed (see notes)
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½ teaspoon fresh rosemary, finely chopped
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½ teaspoon dried thyme
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¼ teaspoon poultry seasoning
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1 teaspoon onion powder
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½ teaspoon granulated garlic (powder)
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3 cups mushroom broth*
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2 and ½ tablespoons white miso (I use shiro miso)*
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1 and ½ tablespoons tamari (I use reduced sodium)
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¼ cup nutritional yeast
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Pinch of black pepper
Could add splash of lemon juice or pickled jalapeño brine at the end for brightness and/or heat.
Instructions
- In a medium saucepan, melt the butter and sesame oil over medium heat. Whisk or stir in the flour and seasonings until incorporated -30 seconds to a minute.
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Add broth and the rest of the ingredients. Bring to a boil over medium to high heat, whisking constantly. Reduce to a simmer and cook for a couple of minutes until thickened.
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Adjust any seasonings to taste if needed - add more miso, tamari, etc.. Could add a squeeze of lemon juice for brightness (or pickled jalapeño brine). Serve with the dishes of your choice and enjoy!
Notes
- Miso: To help preserve the probiotic benefits of the miso, wait until the gravy has thickened, remove from the heat and then stir in the miso.
- Flour: can use ww flour, brown rice, gluten free flour, spelt, etc,..
- For a thicker gravy increase to a ⅓ cup of flour
- If you can't find mushroom broth use vegetable broth (or water and bouillon cubes or paste) and a good pinch or two of mushroom powder or mushroom seasoning or fry up some mushrooms and blend the gravy!
- I usually use Pacific Foods organic mushroom broth
- Store and freeze: gravy will keep for up to 5 days in an airtight container in the fridge and freezes well for up to 3 months. Defrost in the fridge overnight and reheat in a pot on the stove, add a splash of broth if too thick.
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
- Category: Sauces & Dressings
- Method: Stovetop
- Cuisine: American, Canadian
Carol
Wow!! This gravy has amazing flavour. I came across this recipe on Facebook so glad I made it! Served it over baked potatoes, breaded tofu and corn. We all raved just delicious! This recipe is a total keeper!
Verna Rindler
Thank so much glad you liked it 🙂