My favourite vegetarian restaurant in Vancouver serves an amazing miso gravy. It is so popular in fact, that they have begun to sell it commercially in local supermarkets. When my husband and I eat there, we inevitably find ourselves drenching our fries and other dishes in this rich, flavourful condiment.
Over the years I have often wondered how I could replicate Naam’s miso gravy, so I was ecstatic when I saw this recipe in Shelley Adams newest cookbook, “Whitewater Cooks with Friends”. Well, I can safely say that I have found a staple for my fridge, and it is even better than the restaurant’s! (Well, I think so!)
I am really excited to share this recipe with you! I served it recently with some oven yam fries, which were the perfect combo, but I will be sure to serve it with a long list of other dishes in the future.
Note: I didn’t have any vegetable stock, so I used chicken stock. It was extremely tasty for the non-vegetarian version of the recipe.
2 tablespoons olive oil
½ onion, finely diced
1 teaspoon dried or fresh sage, finely chopped
1 teaspoon dried or fresh thyme, finely chopped
½ teaspoon sea salt
1 teaspoon pepper
4 cups vegetable stock
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
½ teaspoon honey
½ cup nutritional yeast flakes
½ cup flour
2 tablespoons miso paste
½ cup parsley, finely chopped
Heat oil in a large, heavy bottomed pot over medium heat.
Add onion and sauté until translucent.
Add sage, thyme, salt and pepper, and sauté another 2 minutes.
Add 3 ½ cups stock, tamari, balsamic vinegar, lemon juice and honey.
Stir well and then gradually add nutritional yeast, whisking constantly.
In a small bowl, combine flour and miso paste with the remaining ½ cup of stock, and blend well until smooth. Add this mixture to the gravy, whisking well to avoid lumps.
Simmer until gravy thickens, about 15 minutes.
Season with additional salt and pepper.
Add chopped parsley just before serving.