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Miso Gravy

I love this miso gravy over cooked greens like kale, collards, turnip greens, or chard, but it’s also wonderful over mashed potatoes. For a complete meal, serve with a side of roasted or plain chickpeas.

Miso Gravy

This Recipe is :

Dairy FreeVegan

Serves

2

Ingredients

  • 2/3 cup water
  • 1 ½ tsp yellow miso
  • ½ tsp low-sodium soy sauce
  • 2 tbsp nutritional yeast
  • 1 ½ tsp cornstarch
  • Hot sauce, to taste
  • 1 to 2 dashes black pepper

Preparation

  1. In a small saucepan, whisk all ingredients together, adding a few drops of hot sauce and a dash or two of black pepper.
  2. Taste, adding ¼ to ½ teaspoon more miso if you want a stronger miso flavor. You can also add more hot sauce if desired.
  3. Turn heat to medium and once it looks like it’s about to boil, reduce heat to medium-low, stirring until it thickens slightly. It should be thicker than water or broth, but not as thick as most gravies.
  4. Drench cooked greens or ladle over mashed potatoes.

Notes

Any light-colored or mellow miso (such as white or red) may be substituted.

 

COOKBOOK DETAILS


photo

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay is the author of the best-selling cookbook “The Happy Herbivore Cookbook” and is currently writing a second cookbook, due out in early 2012. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.


 

 

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