Vegan, gluten-free, nut-free, refined sugar-free, soy-free
Author: Angela Liddon
A warm and cozy gluten-free quinoa bowl made with roasted sweet potatoes, chickpea miso gravy, and balsamic garlic Portobello mushrooms. I used chickpea miso, coconut aminos, and soy-free vegan butter which makes this recipe soy-free. As for swaps, feel free to use your preferred light miso, low-sodium tamari, and your preferred vegan butter (just note the recipe will contain soy if using these alternatives). Inspired by my cozy millet bowl.
Yield: 2-3 servings
Prep Time: 30 Minutes
Cook time: 30 Minutes
For the gravy (makes 3/4 cup):
- 2 tablespoons vegan butter (I used soy-free)
- 2 tablespoons sorghum flour
- 3/4 cup low-sodium vegetable broth
- 1 1/2 tablespoons chickpea miso, or to taste
- 1 tablespoon potato starch
- 1 tablespoon coconut aminos
- Fine grain sea salt + freshly ground black pepper, to taste
For the sweet potato and quinoa:
- 1 large sweet potato
- 1 cup uncooked quinoa
For the mushrooms:
- 4 medium/large Portobello mushroom caps (or 4-5 cups sliced cremini mushrooms)
- 3-4 tablespoons balsamic vinegar, to taste
- 1 teaspoon garlic powder or 2 minced garlic cloves
- 1 tablespoon coconut aminos
- fine grain sea salt, to taste
- freshly ground black pepper, to taste
- For the gravy: In a medium saucepan, melt the butter over low heat. Stir in the sorghum flour (it will form a chunky paste, but that’s normal). In a small bowl, whisk the broth, miso, and potato starch until completely smooth. Pour it into the saucepan and increase heat to medium-high, whisking vigorously until smooth and no lumps remain. Whisk in coconut aminos, salt, and pepper, to taste. Reduce heat to medium-low to avoid burning. Once thickened, remove from heat until ready to use (you can quickly reheat before serving). You can always add a bit more broth if it’s too thick for your liking.
- For the sweet potatoes: Preheat oven to 375F and line a baking sheet with parchment paper. Slice a large sweet potato into 1-cm rounds. Place on baking sheet and drizzle with olive oil. Toss to coat and spread out into an even layer. Season with salt and pepper. Roast for 20-35 minutes, until tender and lightly golden in some spots, flipping once half way through roasting.
- For the quinoa: Add 1 cup of quinoa into a pot with 1.5 cups of vegetable broth or water. Bring to a low boil. Reduce heat to medium-low and simmer, covered, for 13-16 minutes, until the water absorbs and the quinoa is fluffy. Remove from heat, season with salt, and keep lid on until ready to consume.
- For the mushrooms: Remove stems from Portobello mushrooms by twisting them off. Discard stems or save for future use. With a small spoon, scoop out the black gills and discard. With a damp cloth, wipe the cap to remove any debris. Slice into long, 1/2-inch wide strips. In a large wok or saucepan, whisk together the vinegar, garlic, and coconut aminos. Add sliced mushrooms and toss until coated in the liquid.
- Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. You want to cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to taste.
- To assemble: Add a couple scoops of cooked quinoa into a bowl. Layer on roasted sweet potato rounds. Top with mushrooms and drizzle on gravy. Season with a herbed salt (such as Herbamare) and black pepper to finish.
- In the gravy, you can probably sub regular all-purpose flour for the sorghum flour with similar results. Add more broth if it’s too thick. Other flours may work too.
- You can probably sub low-sodium Tamari for the coconut aminos and cornstarch for the potato starch. I haven’t tried these yet, but I can’t see why the swaps wouldn’t work!
- The amount of mushrooms might seem like a lot, but remember the mushrooms cook down and reduce in size a lot! You don’t want to use anything less than 4 cups of sliced mushrooms.
- Feel free to customize this bowl with leftovers you have in the fridge.
Recipe Source: http://ohsheglows.com/2014/12/04/chickpea-miso-gravy-bowl-with-sweet-and-tangy-portobello-mushrooms/