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Healthy Miso Gravy Recipe

If you enjoy gravy with mashed potatoes, I encourage you to give this healthy miso gravy recipe a try. Miso - also known as fermented soybean paste - provides a unique salty flavor to anything you add it to, and is an excellent source of protein, zinc, vitamin K, manganese, copper, dietary fiber, and healthy bacteria.

Miso is called den jang in Korean supermarkets, and can often be purchased for reasonable prices in Asian food stores.

Ingredients:

3 tablespoons of red or yellow miso
1 and 1/2 cups of water
1 and 1/2 tablespoons of extra virgin olive oil
1 small onion, diced
1-2 cloves of garlic, minced
3 tablespoons of nutritional yeast
3 tablespoons of unbleached flour
2 teaspoons of minced fresh basil or 1/4 teaspoon of dried basil

Directions:

1. In a medium-sized pan, bring olive oil to medium heat, then add onion and garlic and saute for 2-3 minutes, or until onion is tender and translucent.

2. Reduce heat to low setting and add flour and nutritional yeast. Stir steadily for 1-2 minutes.

3. Add water in a slow drizzle while stirring briskly. Bring heat up to medium setting and continue to stir regularly for about 10 minutes, or until gravy begins to thicken.

4. Once the gravy has just started to thicken, reduce heat to medium-low setting and add miso and basil. Keep the pan uncovered and stir occasionally. It typically takes about 15 minutes for the gravy to fully thicken and become smooth.

Enjoy this delicious and healthy miso gravy over baked or mashed potatoes, or a plate of steamed vegetables.

 
 

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Average: 4.8 (5 votes)
 
 
 

miso gravy recipe!

12.75

I just made this, stumbled upon it quite by accident and, well, I LOVED it! Great recipe! It turned out a little thick so I just added a bit more water and it fixed it right up. Thank you! A+++++ recipe!

Sounds tasty, but I'm going

Sounds tasty, but I'm going to use tapioca as a thickener to avoid gluten in the wheat flour. Do you notice that so many things contain wheat? I'm not celiac but I can see becoming that way down the line if I don't reduce wheat products. People can become oversensitive or outright allergic to anything consumed in excess over a period of time. Tks.

 

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