Difference between revisions of "Miso Gravy"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3 tablespoon(s) [[miso]] | * 3 tablespoon(s) [[miso]] | ||
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# Put all dry ingredients in a large enough pan, low heat. | # Put all dry ingredients in a large enough pan, low heat. | ||
# Add [[water]] and whisk into a paste. | # Add [[water]] and whisk into a paste. | ||
Latest revision as of 14:39, 15 July 2012
Description
Always check the ingredients to make sure the product is vegan.
Ingredients
- ¾ cup(s) Engerita yeast
- 4½ tablespoon(s) white flour
- ¾ teaspoon(s) salt
- ¼ teaspoon(s) garlic powder
- 1½ cup(s) water
- ⅓ cup(s) sunflower oil
- 1½ tablespoon(s) Dijon mustard
- 3 tablespoon(s) miso
Procedures
- Put all dry ingredients in a large enough pan, low heat.
- Add water and whisk into a paste.
- Let bubble for 30 seconds.
- Whisk in oil, Dijon mustard, and miso.
- Keep whisking until it looks like gravy.
- Remove from heat.
- Eat.
