Easy Miso Gravy
This Easy Miso Gravy is creamy, flavorful, and quick to make. Perfect on potatoes, veggies, tofu, and more, this low fat oil-free gravy will become one of your new favorite sauces!
Equipment
- 1 Small Sauce Pan
- 1 Silicone Whisk (if you have a nonstick coating on your pot)
Ingredients
- ¼ Cup Fine Oat Flour, see Notes section below for instructions on making your own or substitutions
- ¼ Cup Nutritional Yeast, ground in spice grinder or blender for smoother gravy
- 1 + ½ Cups Low Sodium Vegetable Broth, or Unsalted Vegetable Stock
- ½ Cup Unsweetened Soy Milk, see Notes section below for substitutions
- 1 Tablespoon Yellow or White Miso Paste, see Notes section below for substitutions
- ½ Teaspoon Dried Thyme, optional, or try ¼ tsp white pepper or nutmeg depending on use
Instructions
- Note: If using a pot with a nonstick coating, you may want to use a silicone whisk (as opposed to a metal wire whisk) to protect your pot.
- Toast Flour and Nutritional Yeast: Heat a small sauce pan (nonstick recommended) over medium heat and add the oat flour and nutritional yeast. Stir together. Toast for 4-5 minutes, stirring frequently (at least every 30 seconds) so the mixture doesn't burn. It will smell quite fragrant when it is toasted.
- Heat Broth: While the flour and nooch (as it's affectionately called by many vegans and plant-based eaters) are toasting, heat the broth. This will help it stir into the mixture more smoothly since it won't be cooling as you add it to the pot. I microwaved mine for 90 seconds, but if you don't have a microwave you could heat the broth in another small pot (no need to heat until boiling, just hot is fine).
- Add Broth: Slowly pour in the broth with one hand while whisking the mixture vigorously with the other. Once combined, continue to whisk vigorously for at least one minute until no clumps remain. Cook over medium heat until thickened and bubbling, about 3-5 minutes, stirring frequently (at least every 30 seconds).
- Heat Soy Milk and Add Miso: While the gravy is cooking, heat the soy milk for about 30-60 seconds and whisk in the miso paste. It's helpful to dissolve it in the soy milk before adding it to the gravy so it disperses evenly.
- Add Miso Milk Mixture: Once the oat flour gravy is thickened and bubbling, whisk in the warm miso milk mixture. Let thicken again, continuing to stir frequently, for about 3-5 minutes or until thickened and bubbling again. Remove from heat (note that the gravy will thicken a bit more when cool).
- Serve or Store: Serve your miso gravy with some mashed potatoes, veggies, or whatever else you like. Store in an airtight container in the refrigerator for up to 4 or 5 days. Please note that as it cools, a skin will form on the top of the miso gravy. This is totally normal (it often happens when soy milk is heated) and can either be mixed back in with a whisk when heated or skimmed off the top with a spoon.
Notes
- Fine Oat Flour: This can purchased online or you can make it with rolled oats and a high powered blender like a Vitamix or a Blendtec. Your average food processor or blender may not be able to get the oats to a fine enough texture. Alternatively, you can do this in a spice grinder, but depending on the capacity you may have to do less at a time. Keep in mind the measurement is for oat flour, not oats, so if you grind a quarter cup of oats, you'll have more than you need and you should re-measure, otherwise your oat flour gravy will turn out too thick.
- Substitute for Oat Flour: All purpose flour, an all purpose gluten-free flour blend, or even rice flour (white rice flour typically works better than brown rice flour for this type of recipe) will work well instead of the oat flour. Of all flours, the all purpose flour will give you the smoothest gravy. But I've used the oat flour multiple times and I find the end result to be fairly smooth and quite delicious.
- Nutritional Yeast: This adds flavor AND thickens our gravy, so it's a little more tricky to replace. If you just don't like the flavor of nutritional yeast, try buying non-fortified nutritional yeast (I prefer it to the traditional, yellow fortified stuff). Toasting it also helps tremendously (as described in the recipe directions below). If you cannot have nutritional yeast, you can add another tablespoon or so of the oat flour and add maybe a half to a full teaspoon each of granulated onion and granulated garlic, but the flavor will be somewhat different.
- Vegetable Broth: Note that the sodium in the nutritional information includes the use of low sodium vegetable broth, so you can decrease that number if you choose the unsalted kins. If you do use unsalted vegetable stock (or make your own stock from veggie scraps, which I do on a regular basis now!), you may want to add a bit more miso to the gravy, depending on your individual tastes.
- Unsweetened Soy Milk: You can use any plant-based milk you have on hand. Keep in mind that non-dairy milks in the refrigerated section of the grocery store tend to have a higher water content so it might slightly reduce the creaminess of our miso gravy but it should still work fine.
- Yellow or White Miso Paste: Well, it wouldn't be a miso gravy without miso paste, but if you're looking to just make a basic oat flour gravy, you can use salt to taste (about a half to full teaspoon) if you'd like. I do not recommend using red miso paste as it's incredibly strong and not the same flavor profile on which I've written the recipe.
- Other Seasonings: You might try a pinch of ground nutmeg (start with about an eighth teaspoon) or ground white pepper for a different note to your gravy. I really enjoy the flavor the dried thyme adds, so that's why I chose that. The white pepper is great for a biscuits (coming soon) and gravy situation.
Nutrition
Serving: 0.25 cupCalories: 84kcalCarbohydrates: 10gProtein: 6gFat: 2gSodium: 214mgPotassium: 229mgFiber: 3gSugar: 1gVitamin A: 21IUCalcium: 16mgIron: 1mg
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