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Saturday, March 13, 2010

Miso Shallot Gravy

Honestly, I really don't like mushrooms. I may be willing to use some shitakes in making my dashi, but generally I don't have much like for them. That said, the endless list of mushroom based gravies haven't exactly inspired me. I like gravy, but I don't really want mushroomy stuff. This past autumn, in time for all the mashed potato goodness of Thanksgiving I came up with the following gravy. Finally, here is the recipe (didn't realize I hadn't posted it yet).

The Stuff
  • 1 good sized shallot, minced
  • 2 Tablespoons olive oil
  • 3 Tablespoons whole wheat pastry flour
  • 1 cup soy milk
  • 2 Tablespoons white or red miso
  • Fresh pepper
The Making

Heat a sauce pan over medium-high heat and add olive oil. When oil is hot add minced shallot and fry in oil until well caramelized. In a small dish combine soy milk and flour, whisk well to make sure they are combined. Pour slowly into oil and caramelized shallots, reduce heat to medium-low and whisk to incorporate. Add in miso, whisking it in well, and freshly ground pepper. Let continue to simmer, whisking occasionally, until the gravy is a desired thickness.

A nice variation is to add in 1/4 cup of chopped up, fresh parsley at the end. This is wonderfully tasty.

Too thick? Add a little more soy milk, slowly.

Too thin? Sprinkle in more flour, a little at a time, and whisk well until it it the desired thickness.

**Update as of September 22, 2010**

I have made this using brown rice flour in place of wheat as well as rice milk in place of soy - making this gravy both gluten and soy free.

I've also tried this using only a little spray canola oil to saute the scallions and no additional oil. This has worked just perfectly as well and makes for a almost fat-free gravy!


  1. C and I made this tonight with roasted potatoes, and it was just as fantastic as when you made it for us. Thank you so much for sharing the recipe!

  2. I'm so glad to hear someone trying this and it turning out well for them!

  3. Hi Sherri! I have been peeking at your cooking blog occasionally and am loving the ideas - I have the Miso Udon Stew in my queue and I think I might try this gravy tonight. I love mushrooms, but I'm all for experimenting with different gravies so I'm prepared for my first veg thanksgiving with the family in November. Thanks!

  4. Hi, Addie! I'm glad the blog has some good ideas for you!

    I came up with this gravy precisely because I don't like mushrooms and so many vegan recipes called for them for gravy. I've made this one with three different miso types and all have been really great.

    The chickpea miso is very mellow and when combined with rice milk instead of soy will make this a soy-free condiment.

    White miso makes a very mild gravy, when I added finely chopped parsley to this it made me think of Swedish meatballs (in a good way). I don't have a meatball recipe I've found yet, need to work on one. I served this at Thanksgiving.

    Red miso makes a very dark, rich gravy. I like this one with the marvelous lentil loaf especially.

  5. I ended up making the gravy with some mashed potatoes tonight - used chickpea miso, because that's what I had on hand. It's amazing! I didn't know what I was expecting, but the end product is a lot sweeter than I had anticipated, without a sacrifice of the savory. Looking forward to trying with other misos too - I'm a fan.

  6. I made this last night with spelt flour and poured it over baked potatoes. Marvelous!