Mushroom Miso Gravy

Heat 1 Tbsp oil in large saucepan over medium heat. Add onion and sauté 5-7 minutes, or until soft and translucent. Stir in carrots and celery and cook 7-10 minutes or until tender. Stir in potato and corn, and cook 5-7 minutes, or until most liquid has evaporated. Add garlic, sage and thyme and cook 1 minute or until garlic is fragrant. 
Stir in broth, nutritional yeast, miso, and soy, and bring to a boil. Reduce heat to medium-low and simmer 20-25 minutes. 
Meanwhile, heat remaining 1 Tbsp oil in large skillet over medium heat. Add mushrooms, and sauté 20 minutes or until all liquid has evaporated. 
Blend mushroom broth mixture in blender in batches until smooth. Stir in mushrooms and season with salt and pepper, if desired.
Credit: Vegetarian Times

  • 2 Tbsp olive oil, divided into halves
  • ½ C red onion, diced
  • 1 C diced carrots
  • 1 C diced celery
  • 1 small russet potato, diced 
  • ½ C frozen corn
  • 2 cloves garlic, minced 
  • 2 fresh sage sprigs
  • 2 fresh thyme sprigs
  • 2 C mushroom broth
  • 3 Tbsp nutritional yeast
  • 2 Tbsp white miso
  • 2 Tbsp low-sodium soy sauce
  • 3 C white or cremini mushrooms, sliced
Makes 4 cups