In our gravy, we say goodbye to meat juice and wheat flour and say hello to a delicious vegan and gluten-free recipe made with mushroom and miso. This recipe enhances any dish on the side, giving it an unbelievable richness and cozy feeling.

Serves 4, perfect for a party. The recipe can be adjusted easily to double or cut in half, depending on how many people you serve.


  • 1/4 c. olive oil
  • 5L mixed mushrooms, sliced
  • 5 tbsp thyme, chopped
  • 1/4 c. garlic, minced
  • 5 tbsp balsamic vinegar
  • 10 c. vegetable stock
  • 1/2 c. miso paste
  • 4.5 tbsp arrowroot powder
  • Salt & pepper to taste


  1. Heat olive oil in a large pot over medium heat.
  2. Add mushrooms and let them sit for 2 full minutes
  3. Stir mushrooms and let them sear for another minute
  4. Stir in thyme and garlic. After the mushrooms start to glisten slightly, season them with salt and pepper and add the balsamic vinegar.
  5. In a large bowl, whisk together the veg stock, miso, and arrowroot powder until no lumps of miso remain. Pour this mixture into the pan with the mushrooms & stir.
  6. Bring the gravy to a light simmer and cook until the gravy has slightly thickened.

Enjoy! Show us your gravy creations & tag @turfliving