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.

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