Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms
Ingredients
The gravy
-
2
tablespoons
vegan butter
-
2
tablespoons
sorghum flour
-
¾
cup
low-sodium vegetable broth
-
1½
tablespoons
chickpea miso
-
1
tablespoon
potato starch
-
1
tablespoon
coconut aminos
-
to taste
fine grain sea salt
-
to taste
freshly ground black pepper
The sweet potato and quinoa
-
1
large
sweet potato
-
1
cup
uncooked quinoa
The mushrooms
-
4
medium/large
Portobello mushroom caps
-
3-4
tablespoons
balsamic vinegar
-
1
teaspoon
garlic powder
-
1
tablespoon
coconut aminos
-
to taste
fine grain sea salt
-
to taste
freshly ground black pepper
Instructions
- Melt vegan butter in a saucepan over low heat and stir in sorghum flour to form a paste.
- Whisk together vegetable broth, chickpea miso, and potato starch in a bowl until smooth, then add to the saucepan.
- Increase heat and whisk until the mixture is smooth and thickened, then season with coconut aminos, salt, and pepper.
- Preheat oven to 375°F, slice sweet potato, and roast on a lined baking sheet for 20-35 minutes until tender.
- Cook quinoa in a pot with vegetable broth or water until fluffy, about 13-16 minutes.
- Prepare mushrooms by removing stems and gills, slicing them, and tossing with balsamic vinegar, garlic, and coconut aminos.
- Cook mushrooms in a pan over medium-high heat for 10-15 minutes until water cooks off, seasoning with salt and pepper.
- Assemble the bowl with quinoa, roasted sweet potatoes, mushrooms, and drizzle with gravy.
Nutrition Facts (estimated)
Servings
2-3
Calories
280
Total fat
10g
Total carbohydrates
41g
Total protein
7g
Sodium
1030mg
Cholesterol
0mg
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