VEGAN MUSHROOM MISO GRAVY
- Number of Servings: 8
Ingredients
1/4 cup whole wheat pastry flour1/3 cup nutritional yeast1/4 cup white miso1/2 cup hot water1 Tablespoon extra-virgin olive oil1 small onion, finely chopped1 cup thinly sliced mushrooms2 cups water
Put the flour in a small dry frying pan over medium heat and toast, stirring often until it has darkened evenly to a light brown. Transfer the flour to a medium bowl.
In a small bowl, stir the nutritional yeast, miso and hot water together. Set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring until softened, about 5 minutes. Add the mushrooms and cook, stirring until lightly browned, about 5 minutes.
Meanwhile, add the 2 cups water to the browned flour and whisk until combined.
Whisk the flour mixture into the mushrooms, and simmer, whisking often, until the mixture is thickened, 1 to 2 minutes. Stir in the nutritional yeast and miso mixture. Bring just to a simmer, and remove from the heat. Remember, NEVER BOIL MISO.
Serve hot.
Serving Size: .25 cup
Number of Servings: 8
Recipe submitted by SparkPeople user GIGIHART.
In a small bowl, stir the nutritional yeast, miso and hot water together. Set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring until softened, about 5 minutes. Add the mushrooms and cook, stirring until lightly browned, about 5 minutes.
Meanwhile, add the 2 cups water to the browned flour and whisk until combined.
Whisk the flour mixture into the mushrooms, and simmer, whisking often, until the mixture is thickened, 1 to 2 minutes. Stir in the nutritional yeast and miso mixture. Bring just to a simmer, and remove from the heat. Remember, NEVER BOIL MISO.
Serve hot.
Serving Size: .25 cup
Number of Servings: 8
Recipe submitted by SparkPeople user GIGIHART.
Nutritional Info Amount Per Serving
- Calories: 55.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 23.5 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.7 g
Member Reviews