Return the now-empty pot to medium-high warmth and soften the remaining 2 tablespoons of vegan butter. Add the flour and cook dinner, stirring till integrated, about 1 minute. Step by step whisk within the broth, scraping up any browned bits and smoothing out any lumps. Convey to a simmer and cook dinner, stirring, till the sauce thickens barely, about 1 minute. Flip off the warmth and whisk within the parsley, miso, lemon juice, pepper and the remaining 1/2 teaspoon of salt. Stir within the greens, together with any amassed juices, style, and season with extra salt and/or pepper as wanted.
