Tangy Mushroom Miso Gravy
Submitted by Bedo2
Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThis vegan gravy gets its deep, savory punch from a triple hit of umami: brown miso, tamari, and nutritional yeast, all simmered with a full pound of sauteed mushrooms. The balsamic vinegar adds a tangy backbone that keeps things from tasting flat or one-note.
Saute the mushrooms in balsamic first and save every drop of liquid they release. That mushroom liquor becomes the flavor base for the whole gravy, so don’t pour it off.
Celery seed is the quiet star here. It brings an earthy, slightly bitter note that rounds out the sweetness of the miso and gives the gravy a complexity you wouldn’t expect from a dairy-free recipe.
Thicken with a cornstarch slurry added gradually while stirring. Go slow and stop when you hit the consistency you want, since it will thicken a bit more as it cools.
Kitchen Tips
- Dissolve the cornstarch completely in cold water before adding. Any clumps will turn into gummy lumps in the hot gravy.
- Make the base ahead without the cornstarch. Reheat and thicken right before serving for the smoothest texture.
- Use white or yellow miso for a milder, less salty version.
- This gravy is low-fat but doesn’t taste like it. The nutritional yeast and miso create a richness that mimics butter-based gravies.
Variations
- Herb-forward: Stir in fresh thyme or rosemary during the simmer for a more traditional gravy flavor.
- Smoky version: Add a teaspoon of smoked paprika with the celery seed.
- Thanksgiving pour: Serve over mashed potatoes, roasted vegetables, or a grain loaf as a plant-based holiday centerpiece.
Ingredients
Directions
Wash and slice the mushrooms.
Sauté mushrooms with the balsamic vinegar in a large skillet until fully cooked.
Remove mushrooms from skillet and set aside.
Keep the mushroom liquid in the skillet.
Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes.
Add celery seed and black pepper to taste.
Add mushrooms.
Mix together cornstarch and ¼ cup water in a cup.
Make sure the cornstarch is fully dissolved.
With skillet over medium heat, add the cornstarch suspension to the gravy a little at a time.
Stir continually.
When gravy reaches desired thickness, cook for a minute longer and then serve immediately.
Note: If you want to make this ahead, make up the miso-mushroom mixture as described but do not add cornstarch.
When you are ready to serve it, heat up the miso-mushroom mixture and thicken before serving.
Makes 4 cups.
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