Vegetarian Gravy

By • November 2, 2010 • 3 Comments

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Author Notes: There is always a tofurkey on the Thanksgiving table in need of an equally good vegetarian gravy. This is also quite nice on chips or mashed potatoes and is a simple all-purpose vegetarian gravySweetTea

Serves 6 servings

  • 2 cups vegetable stock
  • 4 tablespoons mild or golden miso paste
  • 1/4 cup vegetable oil
  • 2 tablespoons sesame oil
  • 1/8 cup apple cider vinegar
  • 1/8 cup honey
  • 2 teaspoons chile paste (sambal olek if you can find it)
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon grated fresh ginger
  • 1/4 cup standard or plain flour
  • 1/2 cup water
  1. In a small saucepan, over medium heat, whisk together all ingredients except for the flour and water. Heat to almost boiling. Reduce heat to low and simmer.
  2. In a small mixing bowl, whisk together flour and water to form a smooth paste. Slowly add to the gravy mixture, while whisking gently.
  3. Continue cooking until gravy reaches desired thickness and serve.
Jump to Comments (3)

Tags: savory, Vegetarian

Comments (3) Questions (0)


almost 4 years ago Sadassa_Ulna

This vegan gravy is very tasty and the texture is wonderful, but watch out because it is spicy hot. Between the sesame oil, ginger, chili and miso it has a delicious Southeast Asian quality. I do have some minor recommendations after trying out this recipe: Because honey, chili pastes, miso and vegetable stock can vary greatly in their raw state, I highly recommend using unsalted stock and starting out the process with 1 Tablespoon honey and a half teaspoon chili paste. [The remaining amounts can always be whisked in after tasting the end product. With these ingredients that I had in my kitchen my version ended up very spicy-hot and sweet]. Also, I found I needed an additional tablespoon to get my desired gravy thickness. Last, because miso is a fermented food that has probiotic qualities like yogurt, some people avoid bringing it to high heat. I would hold out the miso, thin it with a little of the vegetable stock, and swirl it in a few minutes after removing the pot from the burner. I hope this information helps; my suggestions might prevent overly sweet and spicy gravy due to variations in the raw ingredients. Thanks SweetTea!


almost 4 years ago SweetTea

Yes, it is indeed seemingly strange. But I've taken tofurkey to bring-a-plate gatherings where there is a roast turkey present and non-vegetarians kept eating it (right along side the roast turkey of course).


almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I don't think I can get my mind around tofurkey (I really don't like tofu), but this gravy sounds delicious!