“We love this recipe so much,” write Ann and Jane Esselstyn in their cookbook Be a Plant-Based Woman Warrior. “And since it has changed in small, nuanced ways over the years, we continue to refine it in our cookbooks. This recipe uses more onion, more mushrooms, and no alcohol. The flour is also optional as Jane notes she often accidentally forgets to add it and it still turns out delish (though Ann proclaims the flour is a must!).”
From Be a Plant-Based Woman Warrior
Ingredients
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 16 oz. mushrooms, sliced
- 2 cups low-sodium vegetable broth
- 2 teaspoons white miso paste
- 2 tablespoons oat flour or whole wheat flour, optional
- 2 tablespoons reduced-sodium tamari
- Freshly ground black pepper, to taste
Instructions
- In a medium pan over medium-high heat, cook the onion. Allow the onion to brown a little while stirring, adding a splash of water to the pan if it starts to burn. Add the garlic and mushrooms and continue cooking until the mushrooms soften, again adding a little water as needed to keep the mixture from burning.
- Add 1 cup of the broth to the pan and stir. In a small bowl, combine the remaining 1 cup of broth with the miso, tamari, and flour (if using), and stir until the miso has dissolved. Add the miso mixture to the pan. Continue cooking until the gravy thickens to your liking. Season with pepper to taste. Serve warm.
Nutritional Information:
Per serving ( ½ cup ), 49 calories, 8.3 g carbohydrates, 4.7 g protein, .4 g total fat, 266 mg sodium, 1.5 g fiber, 2.7 g sugar
Note: Nutritional information is provided as an estimate only.
Game Changer! I’ll be making this gravy often! Umami flavor!
Great flavor and quick to make! This is a keeper!
This is delicious gravy!! A Thanksgiving favorite. This year, I didn’t have miso and used vegan Worcester sauce as a substitute and it was still delicious. Also added a little bit of dried ground sage.
We use Chickpeas Miso fro Miso Master, found it at local Central Market (an HEB store in texas). Maybe a local store could order for you if they already carry popular Miso Master brand?
Does this freeze well? I’d love to freeze in small amounts.
The onions need to be cooked on MUCH lower heat (try low heat), and for around 45 minutes to caramelize and get a great depth of flavor. This can be done even without oil, though I tend to lightly spritz my pan with a spray oil to prevent sticking, it adds negligible fat/calories.
What can I use instead of miso? I have someone in our family who is allergic to soy . Please advise !
1 tsp of Marmite. It does have sodium but helps give Gravy a great flavor
Hi JC
Chickpea miso paste is a good option, or you could try adding coconut aminos. Whatever you decide on, add gradually and taste often to get a flavor you like. Note: Tamari is made with soy, so you’ll also need to use a soy-free tamari.
I assume no oil when sautéing onions? But in the YouTube video of this recipe, and says to brown the onions. Can onions brown without oil?
Yes! Just add a little water or veggie stock if they stick. But they do turn a nice golden brown.
This was delicious! Comfort food with no guilt. Had a heaping plate of mashed potatoes with this wonderful gravy. I kept half the gravy and thickened it further and put a little smoked paprika in and then pulsed it in the food processor and will serve it over toast as “sausage” gravy.
So quick and so tasty!
Can I substitute tapioca flour or corn starch for the whole wheat flour? Thank you 🙂
Hi Kristi,
Yes, that should work fine. While we haven’t tested this, I’d be inclined to try half as much tapioca flour or corn starch. You could also leave it out. If you decide to try it, let us know how it goes!
I tried this recipe yesterday, it was really yummy, I ate the lot lol, thank you
Does this work to cook ahead and then reheat?