VEGAN MUSHROOM MISO GRAVY
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of VEGAN MUSHROOM MISO GRAVY calories by ingredient
Number of Servings: 8
Ingredients
-
1/4 cup whole wheat pastry flour
1/3 cup nutritional yeast
1/4 cup white miso
1/2 cup hot water
1 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
1 cup thinly sliced mushrooms
2 cups water
Tips
Miso is soooo good for you since it's high in protein and chock full of vitamins and minerals. However, it's important to remember to NEVER BOIL MISO as this destroys many of the delicate nutrients. You will simply add miso at the tail end of your completed dish.
Directions
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.