Recipe - Creamy Miso Gravy

2 teaspoon Mellow miso
One half cup Vegetable broth
One half cup Plain regular soymilk
One fourth teaspoon Dried thyme
2 tablespoon Canola oil
1 lg Clove garlic; quartered
lengthwise
2 tablespoon Minced onion
2 tablespoon Allpurpose flour
Salt and freshly ground
pepper

In a measuring cup or small bowl, cream the miso with One fourth cup of the broth.
Add the remaining broth, the soymilk, and the thyme. Set aside.

In a small saucepan, heat the oil over medium high heat. Saute the garlic
and onion until the onion is translucent, 2 to 3 minutes, stirring
constantly. Stir in the flour. Cook, stirring constantly, until the mixture
loses its grainy texture, has the consistency of creamy peanut butter, and
looks light beige. Reduce the heat if necessary, so the mixture does not
brown.

Whisk in the misosoymilk mixture all at once. Cook the gravy, stirring
constantly, until it thickens, 2 to 3 minutes, taking care not to let it
boil. Continue to cook while stirring for 3 minutes longer to help the
flavors blend. Season with salt and pepper. Serve immediately or keep the
gravy warm until ready to use.

Yield: 1 One fourth cups

Recipe by: Cooking Live Show #CL8992

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997