A few years back I was raving to someone from BC about how good the Miso Gravy had been. Well I soon found myself gifted with the Naam's miso gravy, not realizing who they were or what I had been given. Despite the rave reviews that I know it still receives and having had it fresh a few times now, I still can only say it is okay. Really, it does not even come as a close competitor. That vinegar flavour is too much, not creamy enough, and its kind of watery in texture.
You know when time starts to pass and you find yourself starting to think that, maybe what you are remembering isn't actually so or maybe it was over-glorified at the time.
Well this is not the case.
I found the recipe recently, but still had yet to make it. And having had it now, it was so good I decided everyone should be let in on this absolutely fabulous gravy.
I tweaked it slightly to make it less glutenous (Durum flour, although high in Protein is even higher in Gluten!). I think next time I might use Kamut flour since that is one of the best versions of flour out there; being a hardy, resilient, very nutritious ancient grain.
I highly recommend this for your fries or BBQ potato chips, burgers, tofu, broccoli... who am I kidding, really anything. I'm telling you it is just that good!
Also, by tweaking the recipe in a few different ways: it makes it mine, better, and honestly I don't feel as guilty posting the recipe.
Miso Gravy
4 1/2 Tbsp. Flour (White, Durum, or Kamut)
3/4 cup Nutritional Yeast (inactive)
1 2/3 cup Vegetable stock
2-4 Crushed Garlic cloves
1/3 cup Vegetable oil
1 1/2 tsp. Dijon Mustard
3 Tbsp. Miso Paste (pick your favourite flavour, but I love
the red one from AKA Miso from the Organic
Amano Brand)
3/4 tsp. Finely ground Sea Salt (If the vegetable stock that
you are using is really high in salt I would perhaps
cut this to 1/2 tsp since the Miso and the Yeast both
bring a fair amount of saltiness)
1. Mix the flour and the Nutritional Yeast together in a saucepan.
2. If your stock is fresh off the stove, take half a cup worth and cool it down to first mix with the flour-yeast combination. This will help you from cooking dumplings, flour mixes better cold then warm or hot. Whisk the broth into the dry ingredients.
3. On medium heat bring to a simmer, stirring frequently. after about 30 seconds of boiling you should notice it start to thicken.
4. Lower the heat adding the rest of the ingredients starting with the oil, thoroughly mixing everything until smooth. Serve warm.
Note: Last night I BBQ 3 Sweet potatoes cut into large thick slices and used those to dip into the gravy. today I'm thinking of pressing some tofu and making Tofu steaks with some roasted veggies on the side. I'm so excited
Enjoy!
Hari OM
