Ingredients
- 4 Tbsp vegan butter - nuttelex (OR 30ml vegetable oil)
- 1/4 cup all-purpose flour (30g)
- 3 cups vegetable broth (750ml)
- 2 Tbsp miso paste (30ml)
- 1 tsp onion powder (5ml)
- 2 Tbsp soy sauce (45ml), salt reduced
- 1 Tbsp maple syrup
- 1/4 cup nutritional yeast
- black pepper to taste
Instructions
- In a medium saucepan, melt margarine over medium heat. Whisk in flour and cook for 2 minutes.
- Add broth and bring to a boil, whisking constantly.
- Stir in remaining ingredients, lower heat and simmer for a few minutes until thickened.
Notes
- First thing!... I do not know if there is just a difference of international ingredients, but I strongly recommend the following; 1) low sodium soy sauce, 2) using low sodium broth or stock, and 3) Using the gram/milliliter measures as the American /Canadian idea of a tablespoon versus ours (in Australia) can completely change your dish. I honestly use a vegan beef stock rather than the vegetable broth listed, but if one or both of these ingredients are not policed carefully, you could end up with a very salty creation, and as a sauce that means you need to be careful about the salt content of what it will be poured over, and the health of guests who tend towards drowning rather than dressing their dinner...
- Salt is not terribly good for you, so make the switch and enjoy everything you eat however you wish to do so.
- Enough about the salt... this is a fantastic sauce, i have made many a vegan gravy but they all use things someone at the table has a problem with. You can omit the onion powder for people against alliums, vegan chicken or beef stock rather than just broth, you can use gf flour or simple gf cornstarch as the thickener, but you may need to cook it a little longer, and I frequently use oil instead of butter because I loathe it when people dig holes in the butter container... you know who you are! You can add onions, garlic, mushrooms, more or less pepper, whole green peppercorns, cashew cream, whatever you want, but it is an awesomely stable base recipe for any gravy.
- Works fantastically well with the beet wellington from The Happy Pear boys.
- Keeps in the fridge for over a week with no problems.