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Miso gravy recipe (vegan, gluten-free)

 

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Miso gravy has been made famous by the Naam restaurant in Vancouver – this recipe allows you to make it at home. We use it on everything – salads, potatoes/fries, cole slaw, pasta – it is our favourite sauce by far! It is quick to whip up, and is packed full of great vitamins, healthy fats, and even healthy bacteria.

Prep time: 15 minutes

Yield: 3 cups

Ingredients:

  • 2 cups water
  • 1/2 cup nutritional yeast (Red Star has the best nutritional profile/B-vitamins – Galloway’s in New Westminster carries it)
  • 1/4 cup coconut oil
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp maple syrup
  • 2 large garlic cloves, crushed
  • 1 Tbsp ginger, grated
  • 1/2 cup brown rice flour (or other gf option)
  • 1/4 cup miso

Directions:

  • place all ingredient – except the miso – on a stove-top pot
  • blend together with a handheld blender
  • bring to a boil
  • remove from heat and allow to cool slightly
  • stir in the miso
  • store in the fridge in a large mason jar
  • enjoy!

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