Ingredients
4 cup(s)
vegetable broth, divided, see notes
1 tbsp
white miso
2 tbsp
extra virgin olive oil
2
shallots, finely minced
1/3 cup(s)
all-purpose flour
1/2 tsp
dried thyme
1 tsp
soy sauce or more to taste
salt and pepper, to taste
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Directions 6 steps | 25 Minutes
Step 1
Measure and prep all ingredients.
Step 2
In a small bowl, whisk together 2 tablespoons of vegetable broth and white miso. Set aside.
Step 3
In a large saucepan over medium-high heat, heat the olive oil. Add the shallots and mushrooms and cook for 5-8 minutes or until the mushrooms are well browned and softened.
Step 4
Sprinkle in the flour and cook. Stir until golden brown, about 3-5 minutes.
Step 5
Slowly whisk in the remaining vegetable broth. Stir in the miso mixture, thyme, sage, soy sauce, salt and pepper to taste. (See notes.)
Step 6
Serve it with mashed potatoes, vegan stuffing, vegan shepherd’s pie or any of your favorite vegan dishes. Enjoy!
Notes:
- It is important to have a good vegetable broth to produce delicious gravy.
- If a smooth gravy is desired, use an immersion blender to blend until smooth.
Nutrition Per Serving
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CALORIES
133
FAT
7.3 g
PROTEIN
2.6 g
CARBS
15.1 g
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