Comments on: Miso Shallot Gravy

By: Organics to You – November 21, 2010 — Vegan Nosh

Organics to You – November 21, 2010 — Vegan Nosh — Mon, 22 Nov 2010 16:30:13 +0000

[…] mashed potatoes; this year she’s planning to add fresh mint and dill. I’ll be making my miso shallot gravy with a little fresh parsley. Guests are bringing food and some dishes we’ve been told about […]

By: All About Me — Vegan Nosh

All About Me — Vegan Nosh — Sat, 13 Nov 2010 06:31:40 +0000

[…] Pot Roast. Then I suddenly realized that what I’d loved best wasn’t the cow, it was all the yummy roasted carrots, celery an onions bathed in gravy. My Mom even mentioned that as a really little kid I wouldn’t even eat the meat, just the veggies and gravy, and I had to be convinced to eat the meat I was served! Crazy. Anyway, now I just roast veggies and make my own fabulous gravy. […]

By: Gary

Gary — Thu, 07 Oct 2010 12:56:06 +0000

I made this last night with spelt flour and poured it over baked potatoes. Marvelous!

By: Addie

Addie — Tue, 04 May 2010 08:39:36 +0000

I ended up making the gravy with some mashed potatoes tonight – used chickpea miso, because that's what I had on hand. It's amazing! I didn't know what I was expecting, but the end product is a lot sweeter than I had anticipated, without a sacrifice of the savory. Looking forward to trying with other misos too – I'm a fan.

By: Sherri - Konin - PDX Yogini

Sherri - Konin - PDX Yogini — Mon, 03 May 2010 00:04:03 +0000

Hi, Addie! I'm glad the blog has some good ideas for you!I came up with this gravy precisely because I don't like mushrooms and so many vegan recipes called for them for gravy. I've made this one with three different miso types and all have been really great.The chickpea miso is very mellow and when combined with rice milk instead of soy will make this a soy-free condiment.White miso makes a very mild gravy, when I added finely chopped parsley to this it made me think of Swedish meatballs (in a good way). I don't have a meatball recipe I've found yet, need to work on one. I served this at Thanksgiving.Red miso makes a very dark, rich gravy. I like this one with the marvelous lentil loaf especially.

By: Sherri - Konin - PDX Yogini

Sherri - Konin - PDX Yogini — Mon, 03 May 2010 00:04:03 +0000

By: Addie

Addie — Fri, 30 Apr 2010 22:23:56 +0000

Hi Sherri! I have been peeking at your cooking blog occasionally and am loving the ideas – I have the Miso Udon Stew in my queue and I think I might try this gravy tonight. I love mushrooms, but I'm all for experimenting with different gravies so I'm prepared for my first veg thanksgiving with the family in November. Thanks!

By: Sherri - Konin - PDX Yogini

Sherri - Konin - PDX Yogini — Tue, 27 Apr 2010 15:41:31 +0000

I'm so glad to hear someone trying this and it turning out well for them!

By: Sherri - Konin - PDX Yogini

Sherri - Konin - PDX Yogini — Tue, 27 Apr 2010 15:41:31 +0000

I'm so glad to hear someone trying this and it turning out well for them!

By: nylorac15

nylorac15 — Tue, 27 Apr 2010 02:51:15 +0000

C and I made this tonight with roasted potatoes, and it was just as fantastic as when you made it for us. Thank you so much for sharing the recipe!