Hey – it’s time for a quickie. I am squeezing this post in because I just made the most delicious vegetarian gravy I’ve ever tasted and had to share.
Out of all the traditional foods we consume over the holidays, gravy is right up there in the “must-have” category, am I right? It’s simply not Christmas without a mashed potato volcano.
I gave up gravy when I became a vegetarian, but up until now, I’ve even avoided the vegan versions of the ubiquitous brown sauce. Many vegan gravies are made from margarine, cornstarch, food colouring, and a whole host of super-processed ingredients that I just don’t groove with. Here’s one that my friend Eva came up with made from only three whole food ingredients, and sooooo tasty! And since I also avoid potatoes for the most part, I made my famous Millet Mash and bathed that garlicky cloud in good gravy love.
Even if you’re not a vegetarian, give this recipe a try, and put both on the table. Since traditional gravy is loaded with saturated fat and sodium, this version is far more health-supportive, and as a bonus, won’t hurl you into a complete gravy coma post-consumption.
1 Tbsp. dark miso paste
2 Tbsp. tahini
about 1/2 cup freshly squeezed orange juice
1. In a small saucepan over low heat, combine miso and tahini and whisk in the orange juice gradually to prevent lumps. Stop adding the orange juice once you have achieved the desired consistency. Do NOT boil – you’ll kill the nutrients and probiotics in the miso.
Tip: This recipe easily doubles or triples. Make as much as you need.