Well hello there, miso gravy! It has been a while since I posted a new recipe. I didn’t intend to take a break from recipe testing at all and I have definitely still been cooking. But, for some reason, I have just been cooking for me rather than for the blog. Meaning, I haven’t been writing everything down or photographing my food in the most flattering of ways. Instead, opting for quick snaps for Instagram or Instastory. But with a new season upon us, it is time to get back to recipe development I think. This miso gravy was reason enough to write out a post!
Fall is one of my favourite seasons. I love comfort foods and all the squash and pumpkin. Because we’ve been blessed with some unseasonably warm weather, it hasn’t quite felt like fall yet. But, I think things are starting to cool down, so I have officially broken out the pumpkin for Thanksgiving weekend that just passed.
Couldn’t. Be. Happier.
For this recipe, I am actually cheating just a bit because I actually made this miso gravy much earlier in the year. I’ve made it quite a few times really and just love it so much. You can feel free to make this dish however you wish, with any veggies you have on hand. I really like it with mushrooms and brussels sprouts, but it is also delicious with any other green (spinach, broccoli) or cauliflower, sweet potato, tofu or zucchini. Any way you choose to make this, just make sure to make the miso gravy.
What is Nutritional Yeast:
The miso gravy relies heavily on something called nutritional yeast. Have you ever had it? I became familiar with these delicious flakes when I was vegan some years back. It was one of the best discoveries I made and I use this ingredient all the time. In fact, I don’t like my popcorn without this topping on it.
So what exactly is it? It is an inactive yeast made from sugarcane and beet molasses. It comes in a flaked form and has a nutty, cheese like flavour and is packed full of protein, chromium and B vitamins. The mineral chromium is important as it helps to keep our blood sugar balanced (something I firmly believe in). And those B vitamins are essential for our bodies as they help our nervous system deal with stress. Because our bodies can only utilize so much B vitamins at a time, it is important to try and have them spaced out throughout your day so we don’t excrete all of them through the urine.
These important B vitamins are also great for our hair, skin and nails and you know I am all about that! Specifically vitamin B5 and B7 help reduce the signs of aging, redness and skin spots. Niacin, also found in these little flakes has been found to help treat chronic acne and help improve the overall appearance of skin as well.
You can download my FREE eBook all about getting great skin from within here! It is full of plant-based recipes that are bursting with nutrients, vitamins and delicious foods to get you glowing skin.
If you want to read even more about nutritional yeast, have a look at this article.
Miso Gravy: The Glue That Holds This All Together
Keep the meal simple and just serve it with lots of veggies and if you want some protein, go for something easy like a hard boiled egg/soft boiled egg, hemp hearts, sprouted tofu (lightly pan fried) or some leftover chicken, turkey or chickpeas. All of these options would be delicious in their own way.
Hope it inspires you to welcome the cooler weather heading our way soon.
The recipe is only slightly adapted from Fresh Restaurants, cookbook, reFresh.
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
Vegan Mushroom Bowl with Miso Gravy
- Cooked brown/wild rice
- Veggies of choice I used browned mushrooms and roasted brussels sprouts
- Miso Gravy:
- 2 tbsp. spelt flour or use brown rice flour/chickpea flour- probably anything will work
- 1 clove of garlic minced (or a pinch pf garlic powder, about 1/2 tsp)
- 6 tbsp. nutritional yeast
- 2 tbsp plus 2 tsp. avocado oil
- 3/4 cup vegetable broth I use low sodium
- 1/2 tsp. dijon mustard
- 1 1/2 tbsp. miso paste I use a light one, try to buy organic
- pinch of sea salt
Put the dry ingredients into a saucepan (except the salt) over medium heat. Whisk in the vegetable broth to make a paste.
Let this come to a boil and then simmer for 30 seconds.
Add the oil, mustard, miso and sea salt to the saucepan ingredients. Whisk this until everything is incorporated and the gravy is smooth.
Serve hot, over top of your veggie bowl.
What is your fave type of comfort food, lemme know!