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The Best Vegan Miso Mushroom Gravy

DifficultyBeginnerCategoryGluten Free, Lunch/Dinner, Oil Free
Prep Time15 minsCook Time45 minsTotal Time1 hr

Serves 6-8

This miso mushroom gravy recipe will transform any Thanksgiving, vegan or not! It is full of flavor & truly irresistible. In addition to serving it over your holiday mashed potatoes, stuffing & biscuits…. this recipe is incredibly versatile & can be served throughout the year. For example, by simply adding veggie broth, udon, or ramen noodles it is easily transformed into a delicious soup. However you choose to serve this recipe, your taste buds will thank you & it will leave you with an unforgettable sensory experience!

The Best Vegan Miso Mushroom Gravy
INGREDIENTS
 2 ONIONS chopped or diced
 1.50 lbs Cremini or Baby Bella MUSHROOMS
 4 tbsp white MISO
 4 tbsp coconut AMINOS
 4 Cloves of GARLIC chopped finely (Optional)
 4 tsp Veggie BROTH
 ⅓ cup Whole wheat FLOUR to thicken (use any you have)
 1.50 tsp ROSEMARY**
 1.50 tsp THYME**
 1.50 tsp MARJORAM**
* Add a gluten-free flour if you need to or use any flour you have on hand.
** Always season to your taste
DIRECTIONS
1

Add onions & garlic to a medium-size pot & let cook till soft & liquid comes out

2

Add mushrooms & add a splash of the veggie broth

3

Put on the lid and let mushrooms steam out the liquid & breakdown into soft shrooms

4

Add salt & pepper

5

Add Coconut Aminos at this point

6

Add 2 T of *flour & stir

7

Add miso & stir

8

Add 1/2 of the broth

9

Stir and then add the other half of the broth

10

Add the rest of the flour. To prevent lumps put some soup into the flour bowl & mix into a nice paste. Then stir it back into the soup

11

Add herbs: marjoram, thyme & rosemary

12

Cook until it is nice and thick and deliciously tasty

13

Enjoy… how can you not?

Notes or Final Thoughts
Add a gluten-free flour if you need to or use any flour you have on hand.
** Always season to your taste

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