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.
Ingredients
Scale
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
- 1/4 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 1/2 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
Instructions
- 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.
- 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.
- 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
Keywords: vegan chickpeas, mushrooms, and gravy on toast