This gravy is the perfect accompaniment to your favorite potato or other root vegetable bake or mash.
No–Oil Miso Mushroom Gravy
yields 2 1/2 cups
2/3 cup onion, diced
2 1/4 cups mushrooms, sliced
2 cups water
3 Tbsp. red miso
1 1/2 Tbsp. nutritional yeast
1/2 Tbsp. tamari or substitute
1 1/2 Tbsp. arrowroot powder*
1/2 Tbsp. vegan worcestershire sauce
1/2 tsp. garlic powder
1. In a small pot, sauté the onion with a little water. Add the mushrooms and simmer with the lid on, until mushrooms are soft.
2. In a blender, blend the remaining ingredients. Pour into the pot with the mushrooms and simmer on a low flame until gravy thickens, stirring often.
*Arrowroot powder can be tricky to work with, so make sure the sauce does not boil after it is added. If you boil the sauce after the arrowroot is added, you may end up thinning the sauce instead of thickening it. I often leave the arrowroot out, or if I use it I turn off the heat, pour a small amount of the sauce into a bowl and whisk the arrowroot in, then I add the sauce back into the pan and whisk until it is well incorporated (leaving the heat off.)
This savory creamy spread can be enjoyed on crackers, toast or used to create a sensational sandwich.
Sweet Potato Spread
yields 4–5 cups
1 tsp. oil
4 medium sweet potatoes
seasonings, to taste
2 medium onions
2 Tbsp. blonde miso
garlic powder, to taste
1. Pre-heat oven to 400°. Lightly oil a baking tray or use baking paper. Place sweet potatoes and onions on sheet. Bake until vegetables are soft, about 45 minutes. Remove from oven and allow to cool.*
2. When cool enough, peel the vegetables. Transfer vegetables to food processor. Add miso and purée, using the “S” shaped blade, until smooth. Season with garlic powder and favorite seasonings.
•Variation ~ Try using butternut squash and/or carrots instead of sweet potatoes.
*You can also cut your squash or potatoes into chunks and steam them instead of baking.