My Favourite Miso Gravy (Recipe)

I want to pin my favourite miso gravy recipe to Pinterest, but the page has no photos! So I’m reposting it here with photos just so I can pin it. Oh yeah, and maybe you’ll enjoy it, too.

This is good anywhere where you would use gravy (you know like… with a spoon. I mean, wait. I don’t EVER just eat gravy with a spoon. How about with french fries?!) – but we like to eat it over roasted root veggies. What a perfect fall meal! (Full disclosure – the kid doesn’t like the gravy, and the husband doesn’t like beets, so I’m the only one who ends up thrilled about this meal. But he eats around the beets and the kid eats all the veggies happily without the gravy.)

For the root veggies, you could use whatever your favourites are, but I toss together cloves of garlic (or sometimes pearl onions instead), parsnips, carrots, potatoes and beets and usually also mushrooms (yes I know those are neither a root nor a veggie) with apple cider vinegar, olive oil and nutritional yeast. Sometimes I’ll add thyme, or sea salt, or whatever else sounds tasty that day.

Potatoes, carrots, parsnips, beets, garlic and mushrooms roasted with ACV, olive oil and nutritional yeast.

Potatoes, carrots, parsnips, beets, garlic and mushrooms roasted with ACV, olive oil and nutritional yeast.

Healthy Miso Gravy (from Dr. Ben Kim – links to original site)

Ingredients:

1 and 1/2 tablespoons of extra virgin olive oil

1 small onion, diced

1-2 cloves of garlic, minced

3 tablespoons of nutritional yeast

3 tablespoons of unbleached flour

1 and 1/2 cups of water

3 tablespoons of red or yellow miso

2 teaspoons of minced fresh basil or 1/4 teaspoon of dried basil

Directions:

1. In a medium-sized pan, bring olive oil to medium heat, then add onion and garlic and saute for 2-3 minutes, or until onion is tender and translucent.

IMG_1675

2. Reduce heat to low setting and add flour and nutritional yeast. Stir steadily for 1-2 minutes.

3. Add water in a slow drizzle while stirring briskly. Bring heat up to medium setting and continue to stir regularly for about 10 minutes, or until gravy begins to thicken.

4. Once the gravy has just started to thicken, reduce heat to medium-low setting and add miso and basil. Keep the pan uncovered and stir occasionally. It typically takes about 15 minutes for the gravy to fully thicken and become smooth.

Miso gravy thickening

And, granted, I know this doesn’t LOOK super appetizing, but if you’re looking for a tasty miso gravy (and a simple fall meal that is hearty and doesn’t make a ton of dishes!), here it is!

Roasted root veggies with miso gravy

Roasted root veggies with miso gravy

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