Cozy Beans, Greens, Mushrooms, and Miso Gravy on Toast (Vegan)

These cozy beans, greens, mushrooms, and miso gravy on toast make for a comforting vegan meal for the cool months of fall and winter. 

It’s hard to believe that we are already a few days into October! Hoping you had a restful and enjoyable weekend, and that you’re able to ease your way into a new week. October is such a beautiful month in Ontario that I’ve been spending as much time outdoors as possible, trying to soak up all the vibrant colours and scents while they last. 

Here is a wonderfully comforting recipe, perfect for this season. Beans, greens, mushrooms, and miso gravy on toast are one of my favourite meals of late. Nothing beats a thick slice of hearty whole grain sourdough bread topped with umami-rich gravy, chickpeas, and veggies for lunch or quick dinner. This plus a bowl of soup- such as this cauliflower, fennel, and parsnip soup– makes a fabulous autumn meal. 

ingredients you’ll need

• For the miso-tahini gravy: Olive oil, onion, garlic, salt, pepper, vegetable broth, chickpea or white miso, tahini, nutritional yeast, toasted sesame oil, flour, and maple syrup. 
• For the vegetables and chickpeas: Olive oil, onion, garlic, salt, pepper, mushrooms, thyme, rosemary, chickpeas, and collards or kale. 
• For the toasts: All of the above, plus eight slices of whole grain sourdough bread, toasted. 

step by step instructions

1. Make the miso tahini gravy: In a medium saucepan, warm the oil over medium heat. Add the onion, garlic, salt, and pepper. Cook for about 8 minutes, stirring occasionally. In a bowl, whisk together the broth, miso, tahini, nutritional yeast, toasted sesame oil, flour, and maple syrup. Add this to the saucepan and cook, whisking often, until the mixture thickens. If, for some reason, the mixture isn’t thickening, add more flour, 1 tablespoon at a time, dissolved in a couple tablespoons of water or broth. Transfer to an upright blender and blend until smooth. (Alternatively, if you have an immersion blender, you can blend the gravy right in the pot.) Transfer back into the pot. Cover and keep warm until ready to serve. 
2. Cook the vegetables: Warm the olive oil in a skillet over medium heat. Add the onion, garlic, and a pinch each salt and pepper. Cook, stirring occasionally, until lightly browned, 5-8 minutes. Next, add the sliced mushrooms. Cook until all the water has evaporated and the mushrooms are browned on both sides, stirring occasionally. Stir in the thyme and rosemary, followed by the chickpeas. Finally, add the chopped collards or kale and cook just until they are tender and bright green. Pour 2 cups of the gravy over top to start with, and add more if desired. 
3. Toast the bread and spoon the mushrooms, beans, greens, and gravy mixture over top, counting on two toasts per person. 

I hope you enjoy this recipe! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you post a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. 

Enjoy! 

Cozy Beans, Greens, Mushrooms, and Miso Gravy on Toast (Vegan)

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• Author: Allison
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

These cozy beans, greens, mushrooms, and miso gravy on toast make for a comforting vegan meal for the cool months of fall and winter.

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Ingredients

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Miso Tahini Gravy

• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 3 medium garlic cloves, minced
• Couple pinches each sea salt and ground black pepper
• 3 cups vegetable broth
• 3 tbsp chickpea or mellow white miso
• 3 tbsp tahini
• 3 tbsp nutritional yeast
• 1 tbsp toasted sesame oil
• ¼ cup light spelt or all purpose flour
• 1 tsp pure maple syrup

Vegetables and Chickpeas

• 1 tbsp extra virgin olive oil (or ghee, avocado oil, or coconut oil)
• 1 medium yellow onion, diced
• 4 medium garlic cloves, minced
• Pinch each fine sea salt and freshly ground black pepper, plus more to taste
• 4 heaping cups sliced crimini mushrooms
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 ½ cups cooked chickpeas or white beans (or 1 14-oz can, drained and rinsed)
• 1 bunch collards or kale, chopped

For Serving

• 8 slices of whole grain sourdough bread

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Instructions

1. Make the miso tahini gravy: In a medium saucepan, warm the oil over medium heat. Add the onion, garlic, salt, and pepper. Cook for about 8 minutes, stirring occasionally. In a bowl, whisk together the broth, miso, tahini, nutritional yeast, toasted sesame oil, flour, and maple syrup. Whisk this into the saucepan and cook, whisking often, until the mixture thickens. Transfer to an upright blender and blend until smooth. (Alternatively, if you have an immersion blender, you can blend the gravy right in the pot.) Return to the pot, cover, and keep warm until ready to serve.
2. Cook the vegetables: Warm the olive oil in a skillet over medium heat. Add the onion, garlic, and a pinch each salt and pepper. Cook, stirring occasionally, until lightly browned, 5-8 minutes. Next, add the sliced mushrooms. Cook until all the water has evaporated and the mushrooms are browned on both sides, stirring occasionally. Stir in the thyme and rosemary, followed by the chickpeas. Finally, add the chopped collards or kale and cook just until they are tender and bright green. Pour 2 cups of the gravy over top to start with, and add more if desired.
3. Toast the bread and spoon the mushrooms, beans, greens, and gravy mixture over top, counting on two toasts per person.

Notes

Store any leftover beans/vegetables/gravy mixture in an airtight container in the fridge and reheat on the stovetop or in the oven as desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Supper