Easy oil, sugar and gluten-free sweet and savory miso mushroom gravy (in less than 10 minutes)
sweet and savory miso mushroom gravy
Sauces and dressings add so much flavor to just about any dish they’re paired with.
In fact, one of my favorite things about plant-based cooking is that a lot of the time the sauce is the star of the show.
And that is exactly how I feel about this sweet and savory miso and mushroom gravy. I keep it in my fridge at all times throughout the year, and use it in more ways than I would a traditional gravy recipe.
I love it over cooked greens, grains, oven roasted veggies and all sorts of different bowls.
But I love it even more during Thanksgiving because it takes less than 10 minutes to make - which is such a bonus when you’re spending nearly two full days preparing everything else.
Just wait, though, I haven’t even gotten to the best part.
It’s oil, sugar, gluten and fat-free.
I hope you enjoy it as much as I do, friends.
And as always, don’t to forget to leave your favorite ways to use it in the comments section below - I love to hear from you and learn from your ideas too!
Sweet and Savory Miso Mushroom Gravy
Cook Time: less than 10 minutes
Ingredients:
1 cup of mushrooms, sliced
1/2 cup vegetable broth, plus 1 tbsp for sautéing
1/2 cup sweet white miso
1.5 tbsp tamari
2 gloves of garlic
4 tbsp nutritional yeast
Directions
Add mushrooms and a veggie broth to a small non-stick frying pan, sauté on a low to medium heat until mushrooms are soft.
Transfer the mushrooms and all ingredients to a high speed blender. Begin to blend on a low speed and gradually increase to high speed until all ingredients are smooth and evenly blended. If it’s too thick for you, try adding in a splash of additional veggie broth to thin it out.
Transfer to a small sauce pan and plate it on the stove over a low to medium heat. Serve warm over your favorite dishes.
Note: this recipe can be stored in the fridge, in an air tight container, for approximately one week.
