Miso Gravy

Gravy is part of the quintessential Thanksgiving table, but when it’s made with chicken, beef or turkey broth, it’s not suitable for meat-free eaters. If you’re serving vegetarians or vegans this year, this miso gravy is just as richly textured and flavored as meat gravy. Honestly, meat eaters may even prefer it, since miso’s umami depth makes it feel elevated. But it’s not complicated at all; it takes about 20 minutes, start to finish, to whip up this knockout miso gravy.

Vegan butter and vegetable broth make this gravy suitable for fully plant-based eaters, and we’ve included tips on how to make it gluten-free if needed. There are also make-ahead directions, too, because make-ahead Thanksgiving recipes save the holiday. Whip up one or two more vegan Thanksgiving recipes or vegetarian Thanksgiving mains so everyone has plenty of options. Save some for everyone, though, because miso gravy is outstanding on meaty dishes—including the bird.

Ingredients for Miso Gravy

• Miso paste: White miso paste has the lightest color and flavor. We recommend that first-timers use this type of miso for the gravy. Red miso paste has a very pronounced flavor with a lot more salty flavors packed in. You can use this for a bolder gravy with a deeper color.
• Cornstarch: The cornstarch will be turned into a slurry, which will thicken the gravy.
• Flour: Flour also thickens the gravy. No need for any fancy type of flour here; all-purpose works just fine.
• Spices: Since miso paste holds so much nuanced flavor, we only need a few simple ingredients—garlic powder and coarsely ground black pepper—to season the gravy.
• Vegan butter: Buy the best vegan butter for this miso gravy recipe. We’re guessing you’re making this for Thanksgiving or another special occasion, so quality matters. If you’re not feeding anyone who’s vegan, feel free to use butter if preferred.
• Vegetable broth: Vegetable broth thins the gravy without taking away flavor or richness.

Directions

Step 1: Whisk the slurry

In a small bowl, whisk together the hot water, miso paste, cornstarch, garlic powder and ground pepper into a slurry. Set the mixture aside.

Editor’s Tip: Make sure the water is very hot so it can melt the miso paste.

Step 2: Cook the roux

Melt the vegan butter in a small saucepan over medium-high heat.

Stir in the flour until it’s blended in. Cook the roux for two to three minutes or until the raw flour flavor has cooked out.

Editor’s Tip: If you’ve never made a roux before, our recipe cooks a white roux, which is the lightest-flavored roux. If you’d like a slightly deeper-flavored gravy, cook the roux a few minutes more to create a blond roux.

Step 3: Add the broth and slurry

Gradually whisk in the vegetable broth. Bring the mixture to a boil, stirring constantly.

Add the reserved slurry, whisking well. Cook and stir the mixture for two to three minutes or until it’s thickened, without letting it boil.

Step 4: Strain and serve

If desired, run the miso gravy through a fine mesh strainer for a completely smooth texture.

Miso Gravy Variations

• Add more umami: Deepen the flavor of the miso gravy by adding more umami flavors like soy sauce or Worcestershire sauce. Always taste the miso gravy first, though, so you’re not adding too much salt.
• Try another broth: No need to stick with vegetable broth here. Mushroom broth is a great alternative that keeps the gravy vegan. You could use chicken or turkey stock instead, but it’ll no longer be suitable for those sticking to a plant-based diet.
• Change the consistency: If the miso gravy is too viscous for your liking, thin it a bit with water, broth or soy sauce.

How to Store Miso Gravy

To store leftover miso gravy, allow it to cool to room temperature, then pour it into an airtight container. It can be kept in the fridge for up to four days.

Can you make miso gravy ahead of time?

Yes, you can make miso gravy one or two days ahead of time. Make the gravy according to the recipe, then allow it to cool completely to room temperature. Transfer the gravy into an airtight container and store it in the fridge. When you’re ready to serve, add the gravy to a fresh pan over low heat, and slowly let the gravy heat up without it coming to a boil, stirring constantly.

Miso Gravy Tips

How can you make miso gravy gluten-free?

To make miso gravy gluten-free, swap one of the best gluten-free flour blends or rice flour in a 1-1 substitute for the all-purpose flour. Also, if you’re adding soy sauce to thin out the gravy, use tamari instead. Check all packaging, especially the miso paste and broth, for a certified gluten-free label.

Why did my miso gravy turn out lumpy?

Your miso gravy may have turned out lumpy if you didn’t whisk the cornstarch slurry until it was completely lump-free, and/or if you added the vegetable broth all at once to the roux. Another trick to ensure lump-free miso gravy is to use room-temperature ingredients so the flour doesn’t lump up.

Why did my gravy break, and how do I fix it?

Gravy breaks when you heat it too quickly. Slow and steady wins the race, so make sure you’re adding the vegetable broth gradually, not all at once, and never let the gravy come to a boil after adding the cornstarch slurry.

To fix the gravy, make a roux with 1 tablespoon of butter and 1 tablespoon of flour in a fresh pan. Once the roux is light brown, add the broken gravy a little at a time, mixing until everything is incorporated and smooth.