Growing up, our family always had a big Sunday dinner – roast beef and gravy, baked potatoes and all the trimmings, that sort of thing. After I became a vegetarian I found I was nostalgic for that kind of Sunday meal, particularly on rainy winter days. There is a restaurant in Vancouver famous for its miso gravy, and it became a challenge for me to try and replicate their formula at home. It was fun to play with the various ingredients and see what emerged. The end result is not really like the restaurant’s after all, but thanks to their inspiration, this gravy satisfies my yearning for “comfort food” associated with the Sunday family dinner. Try it over baked tofu that’s marinated in soy sauce, or boiled potatoes – plain good food that is completed by a flavorful sauce. It’s also nice in shepherd’s pie or over egg noodles – it’s pretty adaptable. I find I like to experiment with the amounts and try new seasonings, depending on what I’m using it for – each person will create the flavors they like best from the basic formula.
Ingredients
2 cups water
2 large Tbs. miso, medium or dark
2 Tbs. flour
1 Tbs. prepared mustard
2 dashes soy sauce
1 tsp. sesame oil
milk or soy milk, as needed
1 Tbs. vegetable oil
salt and pepper
sesame seeds (optional)
Method
Heat vegetable oil in a large frying pan, over medium heat. In a large bowl, whisk together first six ingredients, until no longer lumpy. Gradually add mixture to frying pan, stirring frequently. Bring to a boil, reduce heat and simmer until thickened. Add milk if required for texture. You will need to experiment with amounts – e.g. more liquid for runnier gravy, more flour for thicker gravy. Add salt and pepper to taste and sesame seeds if desired.