Miso-sesame gravy

From Veggie Meal Plans

Adapted from the Miso Gravy recipe from reFresh cookbook by Ruth Tal, page 91. I've changed proportions around to get the taste and texture I liked and also reduced the oil and added sesame.

2-3 teaspoons flour
3/4 cup water, more if needed
6 tablespoons nutritional yeast flakes (I use Red Star)
1 small clove garlic, finely minced
1 1/2 tablespoon of shiro/white miso
1/2 teaspoon Dijon mustard
2 tablespoons oil
1 tablespoon toasted sesame seeds, lightly crushed

Add nutritional yeast and garlic to a small sauce pan. In a separate dish, combine flour and water. Mix well, making sure there are no lumps. Whisk flour-water mixture into the pan of nutritional yeast. Stir in mustard. Bring to a boil, whisking frequently. Reduce heat to simmer and cook until thickened. This should take just a minute. Add more water if the sauce gets too thick. Take the pan off of the heat and whisk in oil, miso and sesame seeds. Season with black pepper to taste.

Yields approximately 1 cup.