Miso Gravy

Name: Miso Gravy
Total time: 30 min
Ingredients: 1 onion; 2 tablespoons olive oil; 1 clove garlic; 600 ml/20 fl oz/2½ cups vegetable stock; 2 tablespoons brown rice miso paste; 1 tablespoon Dijon mustard; 2½ tablespoons cranberry sauce (or raspberry jam); 2½ tablespoons cranberry sauce (or raspberry jam); ½ tablespoon balsamic vinegar (or other vinegar, but not malt); ½ tablespoon balsamic vinegar (or other vinegar, but not malt); ½ tablespoon balsamic vinegar (or other vinegar, but not malt); Pinch of sea salt; Pinch of black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Let’s face it, store-bought gravy just doesn’t cut it. We can do better. This plant-based gravy combines umami-rich miso paste with sweet cranberry sauce and other flavourings to make a delicious sauce to smother your roast dinner with.”

Ingredients

1 onion
1 clove garlic
2 tablespoons olive oil

Dinner
Gluten-free
Vegan

Method

Roughly chop the onion and the garlic. Mix the crushed garlic, mustard, vinegar and olive oil together in a small bowl.
In a saucepan, sauté the onion and garlic in the olive oil on a medium heat with a lid on for 10 minutes until soft.
Add all the other ingredients to the pan, then boil for 20 minutes until reduced by a third.
Using a hand-