Miso Mushroom Gravy

A black bowl filled with seitan that's covered in gravy

This ultra savory, rich, and creamy gravy is made in under 20 minutes!

This dairy free and meat free gravy is something the whole family will enjoy. With how rich and flavorful it is- it's really something everyone will love!

Print Recipe

CourseSide Dish, Sides, Vegan Staples

CuisineAmerican

Prep Time3

Cook Time15

Servings

Calories140kcal

Equipment

Blender a high speed blender, a food processor, or a handheld immersion blender all work here
Saucepan

Ingredients

8 oz Mushrooms Fresh Assorted Mushrooms like Oyster, Maitake, Shiitake, Wine Caps, or Cremini
½ tbs Mushroom Seasoning Optional
1 large Shallot Roughly 3-4 tbs minced
3 cloves Garlic
2 tbs White Wine or 1/2 tbs of white wine vinegar
1 cup Unsweetened Soy Milk or milk of choice
4 tbs All Purpose Flour or gf flour of choice
4 tbs Butter or Lobster Mushroom Oil
2 cups Mushroom Broth Vegetable, or Vegetarian Chicken Broth works here too
2 tbs Sage
1 tbs Rosemary
2 tbs Miso Variety of choice, lighter varieties will have a sweeter flavor, where darker varieties like red or barley will have a deeper flavor

Instructions

Preheat a saucepan on medium heat
Mince mushrooms, shallot, and crush and mince the garlic.
Add oil to the preheated pan and add the minced mixture to the pan, add the mushroom seasoning if using
Sauté for 7-10 minutes, stirring frequently to prevent sticking
Add in the wine vinegar, let it evaporate and cook for another 3-5 minutes
Add the cooked mixture to a blender and set aside
Reduce the heat to low medium and add the butter to the saucepan
Add the flour and milk
Whisk together, then add the vegetable broth.
Whisk to remove lumps
Remove from heat and let cool for 1 minute
Pour into the blender
Add your fresh sage, rosemary, and miso to the blender. Blend on high for 2-3 minutes or until completely smooth
Serve immediately and use within 1 week in the refrigerator, or within 3 months in the freezer

Notes

Have multiple types of miso? The benefit of using multiple kinds of miso is that it adds a further layer of flavor. Try adding a few kinds!

If you made a batch of seitan, reuse the broth from simmering the seitan to make your gravy!
If you are using the broth from the seitan turkey roast include the shiitake mushrooms and onions that the seitan simmered in. Your gravy will be slightly thicker but the flavor is insane! Give it a try!

Nutrition