Yep, its been a long time.
But I am really going to try to get some of the yummy things posted that I have been making lately.
Like this gravy.
Oh my goodness. I really could (and maybe did) eat this with a spoon right from the bowl… or gravy boat. It is that delicious. I am serious. Right now I am trying to find other things to put it on other than the mashed potatoes and kale I made last night!
Over Thanksgiving I made a delicious mushroom gravy (completely vegan!) that everyone loved and I was craving it again, but no mushrooms. But if you have vegan butter, flour, vegetable broth and seasonings you have everything for the base of a good solid gravy. I went a step further and added nicely sauteed onions and garlic and…
Wait for it.
MISO. Remember Miso?
Its gave it a sweet and salty taste that really is delicious. And the best part? My kids and husband LOVED it. Brandon and I both thought it would make an excellent gravy for morning biscuits and gravy – vegan style!
Please make this for your holiday table.
Recipe ~ Miso Gravy
by Tammy Boyd
3 tablespoons Earth Balance butter
1 tablespoon EVOO
1/2 onion, diced
3 cloves garlic, minced
3 tablespoons flour (I used white whole wheat you can use whatever you have)
2 cups + 1 tablespoon organic vegetable broth
3 tablespoons miso of your choice (I used a mild yellow miso*)
Freshly ground black pepper, to taste
Melt butter and EVOO over medium high heat and add garlic and onions. Saute until translucent and tender, about 5 minutes or so. Sprinkle flour over onion and oil mixture and whisk away cooking for 2 minutes. Slowly pour in 2 cups of the broth while whisking. Whisk occasionally bringing the gravy to a nice simmer. Simmer until thickened to desired consistency. Meanwhile, mix miso with 1 tablespoon broth to a thick paste. Add miso paste to simmered gravy and stir. Add freshly ground black pepper.
*Miso is salty, so I didn’t add any salt to this but if you need to, I wont be mad.