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Miso Gravy

What you need: 

2 cups water
2 large tablespoons miso
2 - 3 tablespoons white flour
2 dashes Kikkoman soy sauce
1 teaspoon sesame oil
1 tablespoon olive oil
freshly ground pepper
herbs (opt)

What you do: 

(Using 2 tablespoons flour makes a nice thin gravy. Use more flour if a thicker gravy is required)
Heat olive oil in a saucepan. Whisk first six ingredients together until no longer lumpy. Gradually add mixture to saucepan, stirring frequently. Bring to a boil, reduce heat and simmer until thickened. Add pepper and herbs to taste.
Very good served with a savory loaf, such as the Thanksgiving 'Meat' Loaf found on this site.

Preparation Time: 
Cooking Time: 
Recipe Category: 


This gravy is so addictive! I made it to go with the Cornish Pasties on this site, and it was a major hit. I add a dash of poultry seasoning (made for poultry, not of poultry!) and that gives it a Thanksgiving-y flavor.


Quick and easy, put this over some vegan stuffed peppers I made for lunch, thanks for the recipe:)


Thank you for this wonderful recipe! Yum!  Made it tonight and put it on vegan shepherds pie, delicious!
This will be a go to in my future for sure  :)


Pretty good. I used white miso (red would've probably been better/ more savory). I used about 5 tablespoons of flour so it would thicken right and some poultry seasoning.


Super simple and super yummy. I opted out of the sesame oil and just used olive oil. So yum!!


Good multi-purpose gravy.  It went great with my 'chicken'-fried seitan steaks, biscuits, roasted butternut squash, and wilted dandelion greens.
The only drawback was that it was too salty.  I'm going to halve the miso next time.  I added extra flour for a thicker consistency.


This is just what I was looking for! I never use my miso because most recipes are too time consuming and I have few ideas on how to use it. This recipe was easy, fast, and got top marks for taste. I used it to flavour a pan of crumbled tofu/mushroom/onion/garlic mixture. It's a keeper, for sure.

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