Miso Gravy - Vegan
Recipe By:
Serving Size: 2
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cal) Lower Carbs Low Fat (Less than 15%) Vegan
2/3 cup water
1 1/2 teaspoons yellow miso
1/2 teaspoon low-sodium soy sauce
2 Tablespoons nutritional yeast
1 1/2 teaspoons cornstarch
hot sauce -- to taste
1 dash black pepper -- to 2 dashes
In a small saucepan, whisk all ingredients together, adding a few drops of hot sauce and a dash or two of black pepper.Taste, adding 1/4 to 1/2 teaspoon more miso if you want a stronger miso flavor. You can also add more hot sauce if desired. Turn heat to medium and once it looks like it's about to boil, reduce heat to medium-low, stirring until it thickens slightly. It should be thicker than water or broth, but not as thick as most gravies.Drench cooked greens or ladle over mashed potatoes.
Serves 2 (one-quarter cup each)
Per serving (1/4 cup): 47 cal (15% fat cal); 0.8g fat; 6.4g carbs; 2.8g fiber; 5.2g protein.
Chef's Note: Any light-colored or mellow miso (such as white or red) maybe substituted.
Author Note: I love this miso gravy over cooked greens like kale, collards,turnip greens, or chard, but it's also wonderful over mashed potatoes. Fora complete meal, serve with a side of roasted or plain chickpeas.
Source: "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi): "Jan 2013"
Yield: "1/2 cup"
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Per Serving (excluding unknown items): 19 Calories; trace Fat (13.0%calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 209mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat
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