Tastiest Gravy Ever!

Name: Tastiest Gravy Ever!
Yield: 8
Ingredients: 450ml (½ a quart) vegetable stock, warmed; 1 tbsp red miso; ½ cup unsweetened cashew milk; 30g dried shiitake mushrooms, soaked &amp; sliced; ½ tsp dried rosemary; ½ tsp dried thyme; ¼ cup nutritional yeast; 2-2½ tbsp corn flour (cornstarch)

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I have no words for how tasty this gravy is. And how could it not be because it is chock full of umami ingredients - miso, shiitake mushrooms and marmite (Vegemite).

Tastiest Gravy Ever!

Rated 5.0 stars by 1 users

Servings

8

Author

Centre For Cancer Nutrition

You can pimp this recipe up or down depending on personal taste and preference. One thing that's non-negotiable though is the miso. Miso is the foundation of flavour here so you won't want to skip it.

Rehydrated shiitake mushrooms add another flavour level again and are a solid umami ingredient.

This gravy will take your Thanksgiving or Christmas meal to a whole new level of yumminess.

Ingredients

450ml (½ a quart) vegetable stock, warmed
1 tbsp red miso
½ cup unsweetened cashew milk
30g dried shiitake mushrooms, soaked & sliced
½ tsp dried rosemary
½ tsp dried thyme
¼ cup nutritional yeast
2-2½ tbsp corn flour (cornstarch)

Directions

Pour ½ cup of warmed stock into a small bowl along with miso. Whisk or stir until the miso is incorporated. Set aside.
In a medium saucepan, add remaining stock and all other ingredients. Warm over a medium heat until hot.
Add the corn flour to the small bowl containing the stock and miso and whisk until smooth. Slowly pout into the saucepan while stirring. Stir until the gravy thickens. If you like a thicker gravy, add a little more corn flour dissolved in water until you reach the desired consistency.
Turn the heat off until cool enough to safely add the gravy to a food processor in batches. Process until the desired consistency is reached. Pour back into the saucepan and reheat if needed. Alternatively, you can leave it as a chunky gravy.