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I’ve recently discovered Gluten Free Miso Gravy and it is the vegan gravy of dreams! This simple, 6-ingredient gravy is filled with umami flavours, takes 5 minutes to make, and is perfect on anything from a roast dinner to a plate of fries!
Miso Gravy Is My New Fave Vegan Gravy Recipe!
- Why choose this recipe? I learnt all about miso gravy from my best friend who lives in Canada, where this gravy is a big deal! Since trying it I’ve become obsessed – even as an avid meat-eater. It’s so tasty, and great with a tonne of dishes.
- Top Tip: If you want to make this gravy ahead of time it’s simple, just make up the miso gravy, cool and pop in the fridge. Reheat in the microwave to serve.
- Is Miso Gluten Free? A lot of miso paste is gluten free (find it with the sushi products or in the world food aisles) but double check, as some contain wheat.
- Serving Suggestions: This gluten free miso gravy is the perfect vegan gravy for a Thanksgiving or Christmas dinner – try it with my gluten free Thanksgiving Stuffing and Cottage Cheese Mashed Potato. It’s also great poured over air fryer chips!
Ingredients and Substitutions
There’s a printable recipe card below for this easy Miso gravy recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Miso Paste: I use white miso paste in this vegan gravy. Always double check your miso is gluten free as I have seen a few brands before which contain wheat.
- Vegetable Stock: I use the Knorr stock pots as they are certified gluten free. You also use chicken stock if you don’t need this recipe to be vegan, to make miso chicken gravy.
- Onion and Garlic: These form the main flavour base. I recommend chopping the onions as finely as possible and using a garlic paste, though minced fresh garlic works too.
- Butter: Of course use a vegan butter for a vegan recipe.
- Gluten Free Flour: Use a plain or all purpose gluten free flour blend rather than a single flour. I use the FREEE plain gluten free flour.
How to Make Miso Gravy
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this vegan miso gravy recipe is to make.
Storing and Freezing Instructions
TO STORE: This miso gravy can be made several days in advance and kept in the fridge. Reheat gentle in the pan or microwave to serve.
TO FREEZE: I recommend freezing this vegan gravy in portions. You can microwave from frozen or defrost overnight in the fridge then reheat.
Frequently Asked Questions
Here are some FAQs about this easy miso gravy. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Not all miso paste is gluten free so always double check! A lot of miso contains grains like wheat or barley, so always read the label and find one which is gluten free. I use this Yutaka miso paste which I’ve found in the supermarkets with the sushi products.
More Gluten Free Thanksgiving Recipes
If you like this gluten free vegan gravy recipe then make sure you check out these other gluten free Thanksgiving recipe ideas too…
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Add the butter to a saucepan and melt on a low heat. Once melted, add the chopped onion and garlic and fry gently for 7-8 mins on a low heat, until soft
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Stir in the gluten free flour and miso paste, frying for another 30 secs
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Gradually add the hot vegetable stock, whisking as you add it so you don’t get any lumps. I tend to add this in about 4-5 portions.
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Once the stock is all added, bring the gravy to the boil. Turn off the heat, season with black pepper to taste and serve. You can blend it before serving for a smooth gravy, which is my preferred method.
- Storing: This gravy can be made ahead of time and reheated in the microwave or over a low heat on the hob. It’s so quick to make though, I prefer it fresh!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a review about this Vegan Gravy recipe! Leaving a comment about how much you enjoyed this recipe really helps support my blog – thank you so much! xx
Serving: 1portion | Calories: 147kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g
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