I first had Miso Gravy at the Naam, a Vancouver vegetarian institution. Open 24 hours a day and with so many choices, it was one of the first vegetarian restaurants in Vancouver. Now there are many more, but the Naam remains with its amazing Miso Gravy. This is my imitation when I am too far to go pick some up.
I put this on bowls, baked potatoes, steamed vegetables as well as use it as a salad dressing. Versatile, healthy and delicious.Shayla Says
Ingredients:
4 Tbsp miso paste
2 cup vegetable stock
1/4 cup sunflower oil
2 Tbsp sesame oil
1/4 cup apple cider vinegar
2 tbsp honey
2 tsp sambal olek (chili paste)
2 cloves garlic, crushed
1 Tbsp grated ginger
Directions:
Stir ingredients in a small pot, mix with hand blender until smooth, add 2 cups nutritional yeast, continue blending and heat on low until thick.
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