The Thanksgiving-inspired recipes continue here, as I present you with my first attempt at a vegan gravy. This one couldn’t be easier, and has the added — and interesting — flavor of miso for a unique touch.
Please forgive my short post. I have been yawning for the last few hours, and am ready to call it a night. But before I do, I should note that the mashed potatoes in the picture were made with unsweetened soy milk and Earth Balance buttery spread. For those looking to veganize their Thanksgiving fare this year: if you use these two substitutes, I guarantee no one will be able to tell the difference. Just take your favorite mashed potato recipe and veganize by substituting unsweetened soy milk and vegan buttery spread for milk and butter 1:1.
There is an option for both a thick and thin gravy, depending on how much flour you use. I prefer the thinner version, but if you like your gravy to have a bit more body to it, the extra tablespoon of flour makes for a nice, thick sauce which you can simply thin out to your liking by adding extra vegetable broth.
2 tablespoons Earth Balance buttery spread
1-2 tablespoons brown rice flour, depending on desired thickness
1 cup vegetable stock, plus more as needed for thinning
1 tablespoon white miso paste (look for one that’s gluten free and made with brown rice)
1. In a small saucepan, melt buttery spread over medium-high heat. Add flour and continue to whisk until the buttery spread and flour form a paste. Slowly whisk in vegetable stock and bring to a slow boil, continuing to whisk (should be about 3-4 minutes). When sauce begins to bubble, remove from heat. If gravy appears too thick, whisk in additional stock until it’s to your liking.
2. Add miso to hot broth and stir until melted into the sauce. Serve.