Cook Time
20 min
Yields
4 servings
A meat-free gravy ideal of vegans or vegetarians. Recipe courtesy of Arsenal Pulp Press.
ADVERTISEMENT
ingredients
¾
cup water
¼
cup brown rice miso (or another mild miso)
¼
cup seasoned rice vinegar
1 ½
Tbsp honey option
1
medium garlic clove, roughly chopped
1
Tbsp arrowroot flour
1
tsp mild Dijon mustard
½
- 1 tsp freshly grated ginger (or ½ tsp ground ginger)
⅒
tsp chipotle hot sauce (or other hot sauce)
sea salt to taste
fresh ground black pepper to taste
1 ½
- 2 tbsp olive oil
ADVERTISEMENT
directions
Step 1
In a food processor or blender, combine all ingredients except the oil and blend. While still blending, drizzle in olive oil until well mixed.
Step 2
Transfer the gravy to a saucepan and heat slowly over medium heat, stirring continuously, until mixture thickens and is just about to boil. Remove from heat, season to taste with sea salt and fresh ground black pepper if desired, and serve.
Step 3
Or, cover the pot and reheat gently before serving. To thin out the gravy, add a tablespoon or two of water and stir.