Go-To #5 - Quinoa Buddha Bowl with Miso Gravy

If bowl food ever goes out of fashion, I guess I'll just have to embrace being the food equivalent of a fanny pack wearing, 8-track listening, coleco playing out of touch ol' lady, because there is just no way I'm giving it up. No matter what it is, mixing some fresh veggies with some whole grain's or beans, a little protein, and a killer sauce, is always a winner. It's quick, adaptable, mess free, and budget friendly - and just the thing you need for a busy weeknight supper. With Adam busy finishing up grad school papers and me working extra hard in the bakery, bowl food has been our saviour the last few weeks. Using up what we had in the fridge, I recently made this Buddha bowl with miso gravy. Since then it's been on repeat (much like our LP's), changing it up with roasted cauliflower, or yam, rice instead of quinoa, or tofu over tempeh. But no matter what, it's always been delicious and the perfect end to a long hard day.

The star of this show is really the miso gravy. It's ready in less than 5 minutes and the perfect accompaniment to any dish. We love serving it like a local Vancouver institution with oven fries, or over a bowl of steamed veggies. This recipe is pretty basic, but feel free to play around with it. Try adding sautéed mushrooms directly to the gravy, toasted sesame seeds, or even some grated ginger. Fair warning, you might want to double the recipe 'cause it'll go fast. 

Quinoa Buddha Bowl with Miso Gravy 

Serves 2, Print Recipe Here

Tempeh

170 g (6 0z) Tempeh 

2 Cloves Garlic, Grated

2 Tbsp. Tamari

1 Tbsp. Lime Juice

1 tsp. Liquid Sweetener (I used coconut syrup)

1 tsp. Grated Ginger

Slice the tempeh into strips or triangles and add them to a shallow dish. In a small bowl whisk together the garlic, tamari, lime juice, ginger and sweetener. Pour this marinade over the tempeh and let sit, refrigerated, for at least 30 minutes.

Miso Gravy

2 Tbsp. Vegan Butter or Coconut Oil (I personally have found 1 Tbsp. of each is really nice)

2 Tbsp. Flour of choice*

1 Tbsp. Tamari

4 tsp. Lighter Miso (I light white miso also known as Shiro)

1 Cup good quality Veggie Stock, I used this one

1 Small Clove Garlic, grated

A Pinch of Pepper 

Toasted Sesame Seeds, optional

1. In a bowl, begin by mixing the miso, tamari, garlic, and a little stock (just enough to thin and smooth out the miso), stirring well to get out any miso lumps. In a small pot over medium heat combine the oil and flour and whisk well. Once the mixture begins to bubble slowly add the rest of the stock, stirring constantly to thicken. Once thickened, take it off the heat and combine with the miso ( you do this rather than adding the miso to the pot because a high heat will kill off all of the beneficial bacteria and enzymes).  Add a pinch of pepper and a dash of toasted sesame seeds if desire. This can be made ahead of time and reheated over a light heat. 

*I keep organic white flour on hand for making a roux, but if you don't want to use white flour a light spelt, whole wheat pastry flour, or a gluten free mix (so long as it has some thickener in it) will work well. 

Serving

1 Cup Quinoa

1 Head Broccoli, cut into florets  

2 Cups Mushrooms, Sliced

1 Bunch Chard, Chopped

Garnish with Sesame Seeds, Chilli, Lime, Green Onion

1. To serve begin by bringing two cups water to a boil and add the cup of quinoa. Cover the pot and turn down the heat as low as it can go. Cook for about 20 minutes or until quinoa is soft and fluffy. Meanwhile, bring a pot with a steamer basket to a boil. Once the water is boiling add the broccoli and set the timer for 4 minutes. Once the time goes add the chopped chard and set the time for 3 more minutes. After three minutes the veggies should be perfectly cooked*. Remove them basket from the heat to prevent further cooking. 

2. Heat a frying pan to medium heat and add 1 tsp. of oil. Toss in the mushrooms and a pinch of pepper and sauté until sort (you may need to add a splash of water to prevent the mushrooms from sticking). Once the mushrooms begin to soften add the tempeh (but not the marinated)  and cook on both sides until it begins to brown and turn crispy.

3. To serve, mound a big spoon of quinoa in a bowl and top with broccoli, chard, and the tempeh/mushroom mixture. Garnish with miso gravy, seeds, green onions, chilli, or limes.

*Note for steaming veggies: Harder veg such as Yam and Squash take a total of 10 minutes, while broccoli, carrots, and cauliflower take a total of 7. Leafy greens like kale and chard take 2-4 minutes depending on their thickness. You can time your additions of veg accordingly to make sure everything is steamed to perfection.