Vegetarian Gravy or Tofurky Gravy

November  2, 2010
0 Ratings
  • Serves 6 servings
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 gravy —SweetTea

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Sadassa_Ulna
  • SweetTea
  • drbabs

3 Reviews

Sadassa_Ulna November 18, 2010
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!
SweetTea November 9, 2010
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).
drbabs November 3, 2010
I don't think I can get my mind around tofurkey (I really don't like tofu), but this gravy sounds delicious!