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miso gravy in a gravy boat beside a bowl of mashed potatoes

Miso Gravy

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5 from 1 review

  • Author: Verna
  • Total Time: 10 minutes
  • Yield: 6-8 Servings 1x
  • Diet: Vegan


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!


  • 3 tablespoons vegan butter
  • 1 tablespoon toasted sesame oil

  • 1/4 cup all-purpose flour, use gluten free if needed (see notes) 

  • 1/2 teaspoon fresh rosemary, finely chopped

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon poultry seasoning

  • 1 teaspoon onion powder

  • 1/2 teaspoon granulated garlic (powder)

  • 3 cups mushroom broth*

  • 2 and 1/2 tablespoons white miso (I use shiro miso)*

  • 1 and 1/2 tablespoons tamari (I use reduced sodium)

  • 1/4 cup nutritional yeast

  • Pinch of black pepper

Could add splash of lemon juice or pickled jalapeño brine at the end for brightness and/or heat.


  1. 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. 

  2. 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!


  • 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 1/3 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