Miso Gravy

Gravy is a beautiful thing... it has the magical ability to transform dry mashed potatoes, veggie pot pies or even your Thanksgiving dinner into a warm pool of savoury bliss. The beauty about this gravy recipe though, is that you don't have to wait for that special occasion to indulge, as it is heart-healthy and nourishing. Aside from transforming mashed potatoes, try it as a marinade for meaty mushrooms or TVP, a sauce for a grilled veggie wrap, or even as a fresh veggie or chip dip – get creative with it! Enjoy this creamy, satisfying miso gravy, made with simple and healthy ingredients.



1 small onion, minced

1 tbsp coconut oil

10–12 fresh sage leaves, chopped finely

4 garlic cloves, minced

3 cups water

2 tbsp miso paste

2 tbsp nutritional yeast

1 tsp cumin powder

3–4 tbsp chia seeds, ground

1 1/2 tbsp coconut aminos

1/4 tsp ground black pepper



Place the coconut oil in a heated pot, adding the minced onion, garlic and sage shortly after.

Next add the cumin powder and black pepper, stirring occasionally for about 10 minutes or until the onions are golden in colour. Add the water to your pot and whisk in the miso paste until it has evenly dissolved in the water. After bringing the water to a boil, turn off the heat and remove the pot from the heat source. Whisk in the ground chia seeds, nutritional yeast and coconut aminos. If you like your gravy thick, then you can play around with adding more chia. If you like your gravy on the thinner side, you can add a little more of the coconut aminos. Keep in mind that the gravy will also thicken as it cools.

Place the gravy into a blender, blending until it reaches a smooth and even consistency. Depending on the type of blender you have, you may have to let the gravy cool before blending. If that is the case, then re-heat the gravy in the pot before serving. Enjoy!

Posted on October 8, 2016 .