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  • Prep-time: / Ready In:
  • Makes about 3 cups
  • Serving size: ½ cup
  • Print/save recipe

“We love this recipe so much,” write Ann and Jane Esselstyn in their cookbook Be a Plant-Based Woman Warrior. “And since it has changed in small, nuanced ways over the years, we continue to refine it in our cookbooks. This recipe uses more onion, more mushrooms, and no alcohol. The flour is also optional as Jane notes she often accidentally forgets to add it and it still turns out delish (though Ann proclaims the flour is a must!).”
From Be a Plant-Based Woman Warrior

Ingredients

  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 16 oz. mushrooms, sliced
  • 2 cups low-sodium vegetable broth
  • 2 teaspoons white miso paste
  • 2 tablespoons oat flour or whole wheat flour, optional
  • 2 tablespoons reduced-sodium tamari
  • Freshly ground black pepper, to taste

Instructions

  • In a medium pan over medium-high heat, cook the onion. Allow the onion to brown a little while stirring, adding a splash of water to the pan if it starts to burn. Add the garlic and mushrooms and continue cooking until the mushrooms soften, again adding a little water as needed to keep the mixture from burning.
  • Add 1 cup of the broth to the pan and stir. In a small bowl, combine the remaining 1 cup of broth with the miso, tamari, and flour (if using), and stir until the miso has dissolved. Add the miso mixture to the pan. Continue cooking until the gravy thickens to your liking. Season with pepper to taste. Serve warm.
Nutritional Information:

Per serving (½ cup): 49 calories, 8.3 g carbohydrates, 4.7 g protein, .4 g total fat, 0 g saturated fat, 0 g cholesterol, 266 mg sodium, 1.5 g fiber, 2.7 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (14)

(5 from 2 votes)

Recipe Rating

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Corey

This is delicious gravy!! A Thanksgiving favorite. This year, I didn't have miso and used vegan Worcester sauce as a substitute and it was still delicious. Also added a little bit of dried ground sage.

Sarah G

We use Chickpeas Miso fro Miso Master, found it at local Central Market (an HEB store in texas). Maybe a local store could order for you if they already carry popular Miso Master brand?

Linda Rasmussen

Does this freeze well? I'd love to freeze in small amounts.

Leigh

The onions need to be cooked on MUCH lower heat (try low heat), and for around 45 minutes to caramelize and get a great depth of flavor. This can be done even without oil, though I tend to lightly spritz my pan with a spray oil to prevent sticking, it adds negligible fat/calories.

JC

What can I use instead of miso? I have someone in our family who is allergic to soy . Please advise !

Virginia McQueen

1 tsp of Marmite. It does have sodium but helps give Gravy a great flavor

Moira

I assume no oil when sautéing onions? But in the YouTube video of this recipe, and says to brown the onions. Can onions brown without oil?

Mary

Yes! Just add a little water or veggie stock if they stick. But they do turn a nice golden brown.

Polly Riddell

This was delicious! Comfort food with no guilt. Had a heaping plate of mashed potatoes with this wonderful gravy. I kept half the gravy and thickened it further and put a little smoked paprika in and then pulsed it in the food processor and will serve it over toast as "sausage" gravy.

Christiane

So quick and so tasty!

Kristi

Can I substitute tapioca flour or corn starch for the whole wheat flour? Thank you :)

Lisa, Forks Over Knives Support

Hi Kristi, Yes, that should work fine. While we haven't tested this, I'd be inclined to try half as much tapioca flour or corn starch. You could also leave it out. If you decide to try it, let us know how it goes!

Trace Rickard

I tried this recipe yesterday, it was really yummy, I ate the lot lol, thank you

Nikki Alvarado

Does this work to cook ahead and then reheat?

About the Author

A headshot of Jane and Ann Esselstyn

About the Author

Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N.

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Caldwell Esselstyn’s many grateful patients. They co-authored Be a Plant-Based Woman Warrior and The Prevent & Reverse Heart Disease Cookbook, and regularly feature heart-healthy recipes on their popular YouTube channel. Ann developed the recipes for The New York Times bestselling book Prevent and Reverse Heart Disease. Jane is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three. She created the recipe section for the bestselling Plant-Strong and The Engine 2 Seven-Day Rescue Diet, and co-authored The Engine 2 Cookbook with her brother, Rip Esselstyn. Ann and Jane live next door to each other in Cleveland, Ohio. Follow them on Instagram. Photo by Donna Ruhlman
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