This is a fantastic vegan gravy. Miso is the sort of thing that sometimes inspires skepticism, but it would be misplaced in this case. My roommate Claire made this for our big thanksgiving party in 2006, and it had to be very carefully rationed and hoarded. It was that good. It's also very easy to make.
3 T. oil
4 T. flour
2 c. vegetable broth
2 T. miso (paste, in a jar, the brown-ish kind)
1 T. soy sauce
nutmeg
black pepper
1 onion, finely chopped
a bunch of sliced mushrooms (any kind and amount you like, shiitake or chestnut
mushrooms work well)
Fry onion in oil. Add mushrooms. Add flour and roast. Whisk in broth and soy sauce. Add spices to taste and simmer 5 minutes.
