Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms

98 comments

chickpeamisogravybowl-1867

Sometimes I feel like I have a devil on one shoulder and an angel on the other this time of year. The devil tells me to eat ALL the cookies, chocolates, and treats (you know…#allthethings) while the angel reminds me how much better I feel when I’m eating ALL the rainbow. [I told Eric this, and with a twinkle in his eye he said, “So am I the devil on your shoulder?” He was referencing the fact that he’s been begging me to bake some treats lately. “YES, yes you are the devil.”] In an effort to feel my best throughout this busy holiday season (and keep my energy high!), I’ve made it my mission to strive for balance over the next four weeks. The devil is currently laughing on my shoulder! Shush! This is a goal I always have throughout the year, but I need more reminders during December when treats and parties are a plenty. I’ve also struggled with healthy eating since having a baby. Increased hunger (no, hanger) combined with overnight nursing sessions/lack of sleep result in a lot more sugar cravings throughout the day. I’ve been giving in way too often, but there’s always room for improvement? Food tends to either deplete or increase my energy, and it’s not hard to figure out which kind does what. 

So I’m trying to make sure I have a few solid meals each day to keep me going. This means when I do have treats I’ll be less likely to go cray cray. Breakfast and lunch are no-brainers right now. My 5-Minute Power Oatmeal Bowl is still going strong (so happy to see that you guys are loving it too!) and for lunch I’m still loving an avocado mashed on toast with marinara sauce and Herbamare and an apple and raw almond butter on the side. Dinner tends to be trickier to come up with sometimes so I figured it was a good time to try out some new meals…which brings me to this recipe! I made it over a month ago and intended on sharing right away, but I had #gravyproblems (not sure why I feel the need to hashtag everything today, but let’s go with it). There are a few moving parts to this recipe, but the beauty is that most can be made in advance. You can also make one or two of the items (such as the miso gravy or sautéed mushrooms) and mix and match with leftovers you currently have in the fridge. A bowl recipe is never the final word. Feel free to improvise as you see fit and come up with something new!

A note about this chickpea miso gravy – holy hell did I test it a gazillion times. And you’d never know it because the final gravy recipe is quite simple. In an effort to make a gluten-free gravy, I tested different gluten-free flours and I had problems with many. Chickpea flour seemed like an obvious pairing with chickpea miso, however I found that after the gravy leftovers chilled in the fridge it turned very thin and watery. Frustrating for me as a recipe developer, but maybe not a deal breaker if you consume it right away. I also tried some all-purpose gluten-free flour mixes and I always find there is a lot of variance among them. The ones with gums (like guar or xanthan) often produced gummy textures in my gravy attempts and I couldn’t settle on one that I loved. Maybe you will have better luck though. Finally, I tried sorghum flour and I really liked the outcome, flavour, and texture. As always, feel free to experiment with what you like. I do think non-GF flours like regular all-purpose flour will work too! Another new discovery for me – I found that using potato starch instead of arrowroot powder for thickening yielded a nicer consistency/texture. I find arrowroot can be a bit slimy at times. I will definitely be using potato starch for future gravy recipes! Cornstarch might be fine too. Anyway, the final gravy recipe that I came up with is light in flavour with a nice consistency – it coats the back of a spoon nicely. A big bonus is that the gravy comes together in about 5 minutes flat. There’s no chopping or anything (but if you wanted you could always add minced garlic and onion). It’s my quickest gravy to date.

This concludes my gravy testing spree of 2014. Whew. I’d love your feedback on the gravy if you make it!

By the way, I made this recipe using Portobello mushrooms (my preferred version!) and then another using sliced cremini mushrooms. Both work great so feel free to use whichever you prefer! This is also why you see two types of mushrooms in the photos below – two different photoshoots. ;)

chickpeamisogravybowlrecipevegan

Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

4.8 from 13 reviews
Print

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
Cook time
Total Time

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tips:

1) 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. 2) 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! 3) 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. 4) Feel free to customize this bowl with leftovers you have in the fridge.

chickpeamisogravybowl-1863

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 98 comments… read them below or add one }

1 Jessica @ TwoGreenPeas December 4, 2014

I remember seeing a photo of this on your instagram awhile back and have been anxiously awaiting the recipe….thanks for posting :) It looks amazing!!

Reply

2 Erica { EricaDHouse.com } December 4, 2014

Love! I made a vegan macro bowl similar to this a few weeks ago. I’m so miso-obsessed I eat a little bit of it with a spoon every time I open the fridge >.<

Reply

3 Dayna @ The Kitchen Library December 4, 2014

I love this recipe! It’s so hard to stay creative once winter arrives and I start craving all the carbs. Would shiitake mushrooms work well for this dish?

Reply

4 Laura @ Raise Your Garden December 4, 2014

I was thinking that too, I read that shiitake mushrooms really help regulate blood sugar and since I’m hyperglycemic, it helps! This chickpea miso gravy is fascinating, can’t wait to give it a whirl.

And love the tip about using potato starch instead of arrowroot for thickening. My gravy tastes like watered down water, blah and more blah. Will add the garlic & onion though, think that would be a nice addition.

Reply

5 Angela (Oh She Glows) December 4, 2014

I haven’t tried it, but I can’t see why not! Let us know if you try it.

Reply

6 Christine (The Raw Project) December 4, 2014

This recipe looks wonderful and festive for the holidays, thanks!

Reply

7 Katrina @ Warm Vanilla Sugar December 4, 2014

I just love how cozy this bowl looks – lovely! Also, my man has been poking me to get baking all the cookies too! I feel like I can still eat the rainbow and have a cookie or two…my pants just might get tighter, lol.

Reply

8 Terri December 4, 2014

This looks like devine comfort food, can’t wait to try it out. Where do you get your Miso? I always have difficulty finding it.

Reply

9 Angela (Oh She Glows) December 4, 2014

I’ve been buying the chickpea miso from a grocery store called Organic Garage. I’ve also bought it online before too.

Reply

10 Miranda December 5, 2014

Hi :) where did you find chickpea miso online in Canada? I ordered it once from the US (and it was the most amazing thing ever!) but the shipping charges killed me. We don’t seem to have any local retailers selling it in Vancouver.

Thanks!!

Reply

11 Angela December 5, 2014

It was from the US too. I bought a bulk order to help offset the shipping, but still very pricey. I hope you can find it locally! Check all of your local health food stores too. It’s often hiding in the refrigerator areas, high up on shelves! ;)

Reply

12 Angela December 5, 2014

Oh and anyone in Burlington area – I’ve also spotted it at Goodness Me (a while back, anyway)

Reply

13 Miranda December 5, 2014

Thanks! …the hunt continues ;)

Reply

14 Linda December 14, 2014

T&T Asian grocery stores carry it. But it’s hard to find – I had to ask several people, and finally someone led me to the packages. Good luck!

Reply

15 Miranda December 14, 2014

Awesome!! Thanks so much!! :)

Reply

16 Heather December 4, 2014

Oh my goodness, this looks amazing! Perfect comfort food for a cold, rainy day (which are plentiful over here in Oregon!) Can’t wait to make this :)

Reply

17 Kaila @healthyhelperblog! December 4, 2014

This looks like heaven in a bowl! I just want to swim in that chickpea gravy! MUST MAKE.

Reply

18 Linda @ The Fitty December 4, 2014

What is vegan butter made of? Vegetable oil?

Reply

19 Katrina December 5, 2014

Most are (which means soy) but the earth balance has a soy-free version.

Reply

20 Brooke@runningonchange December 4, 2014

Anything with Sweet potatoes in it is a instant win for me!

Reply

21 Ashlee December 4, 2014

Oh man, this looks delicious! Mushrooms and sweet potatoes are the best : )

Reply

22 Jenny December 4, 2014

This looks incredible and so perfect for winter. I love the miso gravy idea!
Jenny

Reply

23 genevieve @ gratitude & greens December 4, 2014

Ooo, I have had my fair share of struggles with gluten-free flours! I’m glad the chickpea miso gravy worked out- everything about this dish sounds delicious! Winter time = warm bowl food time.

Reply

24 Coral December 4, 2014

Is there a difference between chickpea miso and traditional miso when cooking? I have some traditional and I don’t think they have chickpea miso where I lI’ve.

Reply

25 Leslie Milthorpe December 4, 2014

Love your recipes. Where do I find chickpea miso?

Reply

26 Leslie Milthorpe December 4, 2014

where do I find chickpea miso?

Reply

27 Emmanuelle December 4, 2014

Hehe i feel the same… And seriously we have to say; breastfeeding make us craving for sugar so much… My daughter is 7 1/2 months and the sugar craving is still there!

But this recepie look si good. Too bad my boyfriend dont like mushroom..

Reply

28 Allison December 4, 2014

I just got a jar of chickpea miso last night, and I have some portobello mushrooms in my fridge right now. I think I will have to make this tonight!

Reply

29 PinaColada December 4, 2014

I had no idea that chickpea miso existed! Excited to try this recipe! :)

Reply

30 Angela @ Eat Spin Run Repeat December 4, 2014

This sounds so delicious and satisfying, Ange, and a perfect way to keep the hangries away! I love mushrooms of all sorts and the chickpea miso gravy sounds like something I could definitely get on board with. Right now I just have the soy kind but I’m going to look for the chickpea version too. Can’t wait to try it!

Reply

31 amelia@i_heart_babykale December 4, 2014

Yum!! I could eat this now! My breastfeeding hunger is in full force. I’m pretty much eating anything and everything as long as it doesn’t eat me first.

Reply

32 LN December 4, 2014

My breastfeeding cravings are so much worse than anything i ever experienced while pregnant. Especially for sugar and chocolate. Angela if you come up with any other ideas to fight these cravings let me know!! Despite balanced and satisying meals, the sugar beast will always rear its head after dinner . Lol, help !!

Reply

33 Kari@Loaves n Dishes December 4, 2014

I haven’t had gravy in years! Thanks for doing all the testing for us! Can’t wait to smother all kinds of stuff in gravy again!

Reply

34 jaime : the briny December 4, 2014

omg that picture. i think i just died of yumminess. can’t wait to try this! i appreciated reading your observations about different flours/starches for GF gravy-making.

Reply

35 Robyn @realfoodwholelife December 4, 2014

I know what you mean about this time of year–so many temptations. This looks to be the perfect, hearty antidote. Thanks for sharing, mama!

Reply

36 Shana December 4, 2014

Although it’s not exactly a “gravy”, I often take my favorite store bought hummus (the creamier the better) and thin it out with water until it’s the consistency that I want. I add a little extra salt if it needs it and pour it over everything. Once, I even used it for the creamy component in a Shepard’s pie and I often use it as a base for creamy salad dressings. It’s quick, tasty, and still vegan. Win!

Reply

37 Joann @ Woman in Real Life December 4, 2014

That looks so delicious! Be kind to yourself. You deserve to give into a few little temptations. I remember how I was always starving when I was breastfeeding. I used to keep granola bars beside my bed and eat them during the night. I am sure you are way ahead of the game with your beautiful meals.

Jo

Reply

38 Ashwini December 4, 2014

Hmm. Chickpea miso. Never tasted it . Would try it out. Thanks for the recipe. Great idea!

Reply

39 Kyle December 4, 2014

Hi Angela! I’ve been reading your blog for two years now and your recipes are by far the very best out there. Your recipes fill my kitchen on a daily basis and are always nothing short of fabulous! Thank you so much for all the healthy inspiration, you are truly amazing. In addition to the recipes being so wonderful I also love your holiday gift guides and was hoping you would create one for this year as well. Thank you!!!

Reply

40 Joshua Hampton December 4, 2014

You had me at mushrooms. This looks really good.

Reply

41 Christina @ The Beautiful Balance December 4, 2014

I never thought to use potato starch so I am immediately intrigued by the gravy recipe. Putting this on the meal plan for next week!

Reply

42 Becca December 4, 2014

Hi Angela,

I wanted to let you know that I just received a tea order from you. I was excited when I opened the box because I didn’t expect the tins to be that big. After dinner tonight I made a cup of the “Relax and Digest” peppermint tea and just one sip in, I felt so calm and my shoulders instantly relaxed :) I also adore the perfect tea spoon (nice and heavy!) and the strainer. Thank you for doing the Black Friday free shipping deal. I can’t wait to try the other flavors!

Reply

43 Katrina December 5, 2014

What? I missed that! Boo for me!

Reply

44 Heather December 4, 2014

How do you get your sweet potatoes to slice to evenly?? I always get them SO lopsided and then they are hard to cook evenly!

Anyway, this looks great! perfect winter comfort food :)

Reply

45 Adrianna December 8, 2014

Heather, I hear you..the only way I can cut it so evenly is a super sharp chef knife. As for baking it evenly I found that (once I upgraded my oven) they cook perfectly in convection oven:-)

Reply

46 Katie hann December 5, 2014

Hello, I am a year 11 food tech student who is trying to complete 30% of her GCSE on studying vegan meal options. I will be trying to create 4 meals which suit the vegan lifestyle and was wondering if any vegans would be happy to quickly fill out my survey so I can make the meals best suited to the lifestyle. I would really appreciate it if you could fill it outhttps://www.surveymonkey.com/s/7DV9PP7

Reply

47 Amy Lewis December 5, 2014

Is there a replacement you could recommend for the sorghum flour?

Reply

48 Ceara @ Ceara's Kitchen December 5, 2014

This bowl looks delicious! I can totally relate to the devil on my shoulder during the holidays! All I want to do is bake and #eatallthebaking! HA! Can’t wait to try this delicious looking bowl to balance things out a bit. Love wholesome go-to meals like this one :) Have a great weekend!

Reply

49 Bonnie December 5, 2014

Another plus of this recipe is that mushrooms are very rich in Vitamin D.

Reply

50 Laura December 5, 2014

CHICKPEA MISO!!! I love the stuff. Unfortunately I haven’t been able to find it around where I live, but I haven’t given up in the hunt hahaha. Thanks for sharing:)

Reply

51 Shannon ~ My Place in the Race December 5, 2014

Yummm :P

Reply

52 Emma {Emma's Little Kitchen} December 5, 2014

My husband is totally the devil on my shoulder… husbands eh? This looks so cosy and delicious Angela. I have never heard of chickpea miso! Will have to investigate!

Reply

53 Laura December 5, 2014

Not only does this look like mega-comfortfood (one word haha) but fortifyingly (not a word) delicious. I have made chickpea gravy since before we did plant based. It is so simple as we blenderize a can of chickpeas with cornstarch, garlic and herbs and my kids have always loved it and it holds well. Excited to incorporate the miso. What a great idea flavor wise.

Reply

54 Marcia December 5, 2014

This looks (and sounds) YUMMY! I love, love, love portobella mushrooms and yams / sweet potatoes; and what’s not to love about gravy!

I found a recipe for “Burmese Chickpea Tofu” that I fell in love with. Let me know and I’d be happy to share it here. It’s gluten free, vegan, soy free & dairy free. I will, of course, give credit to the person that I got the recipe from.

Reply

55 Meg @ Noming thru Life December 5, 2014

This is the epitome of a winter cozy comfort bowl! I cannot wait to get my nom on with this!! oooooo eeeeee!

Reply

56 Layne December 5, 2014

Hi Angela. You are quite the wizard; thanks so much for another incredible recipe. I live in Brisbane, Australia and I’ve never heard of coconut aminos. I’ll do a search of my local health food stores but could you suggest a substitute? SOOOOO many thanks, once again.

Layne

Reply

57 Amanda - Create N Plate December 5, 2014

This bowl looks so perfect for chilly winter nights!

Reply

58 Kaarin December 6, 2014

This recipe looks great! I was wondering if it is necessary to use vegan butter or could it be substituted with an oil? I live in Russia and vegan butter is just not available here.

Reply

59 Michelle December 6, 2014

Looks delish – can’t wait to try this one. But why “scoop out the black gills” of the portabello?

Reply

60 Caralyn @ glutenfreehappytummy December 6, 2014

what a gorgeous bowl! that drizzle:) yum!

Reply

61 Anova December 7, 2014

This looks really tasty! I definitely have to try out this recipe! Great work xo

http://anovamelody.blogspot.com

Reply

62 Erin December 7, 2014

I’m assuming that the recipe calls for miso paste…. which I couldn’t find. I did, however, find some sort of miso boullion cube — should I just make that into a paste-like texture?

Reply

63 Adrianna December 8, 2014
Recipe Rating:

Just made it! AMAZING! I didn’t have all the gravy ingredients so my gravy is: to the cooking mushrooms I added a couple of spoons veggie stock, soy sauce, balsamic vinegar and a spoon of dijon mustard, drizzle of agave. SO good. I cooked quinoa in veggie stock too. This is sweet and salty very satisfying meal. I sprinkled it with chopped chives. HEAVEN. Thank you, Angela you keep surprising me:-)

Reply

64 Lacey December 8, 2014

Do you think normal miso (I have yellow miso) would work instead of chickpea miso? This looks amazing and comforting and I want to make it!

Reply

65 Cate December 8, 2014

Making a huge pot of this tonight! #leftovers! (#runningwithhashtags) FYI–and this is so nitpicky, but if it were my site, I’d want to know–in the social media options at the end of your recipe, “Google+” is misspelled as “Goolge+.”

Reply

66 Cassie December 8, 2014

Looks yummy!

Reply

67 Victoria December 9, 2014

My MIL became Vegan just over a year ago due to type 2 diabetes, she was told it was either this or start taking insulin shots. She’s gone from taking 7 pills to a day to only half a pill now and has lost over 30 lbs. I bought her your cookbook for Christmas and know she will absolutely love it! I’m a meat eater but your recipes look amazing!!!

Reply

68 TB December 9, 2014

I have never tried one of your recipes and not liked it, so I can’t wait to try this one! My boyfriend and I are both vegetarian, but he tends to like heartier meals than I do, so this should be a great one to try next!

Reply

69 Kayla December 9, 2014

This looks like most amazing and satisfying vegan meal out there! Cannot wait to try.

Reply

70 Karla December 9, 2014
Recipe Rating:

I loved this dish. One of my new favorites. The flavors are great together. Kudos!

Reply

71 Sarah @ Hello Brick Row December 10, 2014
Recipe Rating:

Made this tonight and subbed regular flour (actually, half whole-wheat and half-cake and pastry flour) for gluten-free, low-sodium tamari for coconut aminos, regular miso for chickpea, and cornstarch for potato. Seriously, if it had been any better, the dude would have procured a diamond for my left hand.

Reply

72 Kathryn December 10, 2014

I make gravy with chickpea flour all the time (I use the Happy Herbivore recipe and mod it). It is very thick and I always have to thin it out.

Reply

73 Meaghan December 10, 2014

Made this for dinner tonight. I had to substitute in tahini for the chick pea miso since I didn’t have any on hand, and used coconut oil instead of vegan butter. Such a delicious, comforting meal!

Reply

74 Monica Johnson December 10, 2014

I’m new to the vegan world and so a lot of these ingredients aren’t familiar to me…I would love to know what your favorite brands are for staples like vegan butter, sorghum flour, and coconut aminos. Also, where are your favorite places to get these items? Is there a past post that I could read about the simple ingredients for someone who is new to veganism?

Thank you!

Monica

Reply

75 Lauren December 12, 2014

Can’t wait to make this!

Reply

76 Jessica December 15, 2014
Recipe Rating:

I just made this for dinner tonight and it was SO good! I had been craving comfort food with mushrooms and had been debating making your mushroom millet bowl (made it last winter and loved it) or this, and I thought I would try something new. I used all purpose flour in the gravy, but would like to try sorghum or another flour next time. I also had trouble finding chickpea miso (I have two other stores I might try another time if it’s convenient just to have on-hand) so I used a light miso from Trader Joe’s. I also added kale to the mushrooms at the last minute because I thought it needed something green :D I am looking forward to having my leftovers for lunch at work tomorrow – perfect for a rainy day! Thanks for the recipe Angela! I have been needing some new dinner ideas and this was perfect. PS – Where did you purchase your chickpea miso? I have yet to try Whole Foods. Maybe they will carry it? Thanks! :)

Reply

77 Lindsey December 15, 2014
Recipe Rating:

We made this last night for dinner (and I ate the leftovers at work for lunch), and it was so great. can’t recommend it enough. I was silly and accidentally bought arrowroot instead of potato starch, but it worked just fine with a little thinning out. Also, we subbed delicata squash instead of sweet potato, because we happen to have one, which was also really yummy with the mushrooms + gravy. Will definitely make this one again :)

Reply

78 Justine Wilcox December 16, 2014

An idea for thickening sauces and gravies that is gluten free and actually quite good for your gut is kuzu, also spelled kudzu. It’s a little expensive but gives a lovely finish when simmered for a few minutes. It’s the root of a wild arrowroot, apparently grows wild in some places…

Reply

79 Bad Piggies 2 December 16, 2014

This recipe looks wonderful and festive for the holidays, thanks!

Reply

80 Amber (Homemade Nutrition) December 16, 2014

This recipe looks so interesting! I love all the flavors, colors, and textures! Thank you for sharing!

Reply

81 Kelly December 16, 2014
Recipe Rating:

Made this tonight and it was AMAZING. I used amaranth as the grain because we’d had quinoa the night before, and the amaranth worked well with the flavor of the mushrooms and gravy. I did use regular all purpose flour which Angela said was probably ok to substitute, and it worked fine in the gravy. Delicious, warm, comforting, healthy… Angela, you’re a staple in our house for dinner and I couldn’t be more grateful :)

Reply

82 Ell December 18, 2014

You are based in Canada right? Where do you find miso paste??? I live in rural Ontario and have tried to find miso for a number of recipes but have had no luck. I’m willing to drive if necessary. Thanks for any help you can provide.

Reply

83 Tasha December 20, 2014
Recipe Rating:

I made this this morning to break my 17 day juice fast, and I must have mentioned you on my social media about a billion times, so forgive me for being redundant! BUT. oh. my. goodness. AMAZING! I divided my bowl into 3 portions should I could nosh this morning, tonight at work, and also tomorrow night! Actually tasted better reheated, with the mushrooms and gravy mixed in with my quinoa… the flavors had time to meld.
Sure, it took some time and love to prepare, but all the best things do. And since I divided it, it’s just like meal-prep!
I’m recommending your blog to AAAAALLLLLL my friends, vegan or not! LOVE LOVE LOVE IT!

Reply

84 Rebecca B. December 26, 2014

Do you use store-bought broth or make your own more often? I tried making veggie broth once, but it tasted watery compared to the chicken broth I’m used to.

Reply

85 Quinoa-apparel December 29, 2014

Can we substitute the miso with something else in the recipe? I have a hard time finding it at my local grocery stores…

Reply

86 Chelsea January 2, 2015

Hi Angela! Thanks for this recipe. I just made it last night. It was delicious – the sweet potato and mushrooms really complimented each other. And the consistency of the gravy was exceptional.

One problem, I did not cook the “roux” of vegan butter and sorghum flour and therefore my gravy was pretty flour-y tasting. I added white pepper, extra coconut aminos, and white wine to add flavor. Maybe it is instinctive for other people, but it may be helpful to note that you should cook the roux for a couple of minutes.

Thanks again for another wonderful recipe!

Reply

87 Val - Life Of A Vegaholic January 13, 2015

I’m really not a big fan of mushrooms, but this recipe still sounds good. My family & I love chickpeas. We are going to have to try this out!

Reply

88 ihsan January 14, 2015
Recipe Rating:

hhhhmmm.. that looks dellicious.. i like your recipe..

Reply

89 Jessica January 18, 2015
Recipe Rating:

We made the gravy for a comforting lunch today with brown rice, sweet potatoes and a sprinkle of chickpeas and it was fantastic! I didn’t have sorghum flour onhand for the gravy, so I substituted whole wheat pastry flour and it worked nicely.

This is going to become my go-to for all things gravy. Husband is already on his second helping. :)

Reply

90 Stephanie January 27, 2015
Recipe Rating:

Hi:) I just made this! It is amazing good and was easy to prepare, especially since I already made a sweet potato yesterday. I’m going to eat the leftovers for dinner( I split it into 2 servings) Angela~ I love your website, and I’m so excited to try more recipes and get your book!

Reply

91 nichole February 7, 2015
Recipe Rating:

This is a great recipe- thanks for sharing! It was delicious and filling, I cooked it to share with my boyfriend and we both had enough left overs for lunch the next day. I used a different recipe for chickpea gravy- the one listed here looks great but I didn’t want to splurge on miso (it’s expensive and I’m a recent college graduate which means I’m broke). Instead, I used a recipe from one of my favorite cookbooks “Vegan with a vengeance”. I had some broccoli on hand so I roasted it along with the potatoes. I enjoyed the touch of green. The meal was super flavorful and delicious. I will definitely make it again. Thanks again.

Reply

92 The Vegan Junction February 27, 2015

I really like the sweet potato-quinoa combo. They just go well together. So, I’ll have to give this one a try!

Reply

93 Kathleen March 17, 2015
Recipe Rating:

This is one of my favorite Oh She Glows recipes! It is one of the recipes that got me hooked on cooking vegan, the recipe that convinced my family that vegan food tastes delicious, and now one of my go-tos when I want an easy, flavorful, nutritious lunch! I’ve made the gravy without the chickpea miso, subbed cornstarch for potato starch, and used both all-purpose flour and chickpea flour and all variations have been wonderful.

Reply

94 Ellen March 20, 2015

Hi Angela,
Love your work. All your recipes are awesome. We have a health blog and would love to share your work. We would like permission with proper link back to your site to post your recipes and photos.

Much Love & Light to You
Ellen Nagy & Karen Young

Reply

95 Sherrie July 7, 2015

My husband and I are vegan, and my kids are when they are home (5 kids ranging from 19 to 4-years-old), and everyone LOVED, LOVED, LOVED this gravy!!! I had to make a couple minor adjustments because I was making the Vegan Shepherd’s Pie and decided on the gravy at the last minute (while the Pie was baking!), so I chose to use regular flour, arrowroot instead of potato starch, and soy aminos instead of coconut but even with those minor adjustments, it was absolutely delicious! I’m embarrassed to say it, but… I couldn’t stop eating it right out of the pot with a spoon!!! I had to triple the recipe and still there were NO leftovers! Thank you!

Reply

96 Chelsea September 14, 2015

I’ve been so obsessed with your recipes! This one was very good, though the balsamic wasn’t my favorite, but I think I just failed at adding enough mushroom! Delicious, nonetheless!

Reply

97 Peter January 2, 2016

The sauce went really well with the sweet potato and the quinoa, but the mushrooms were to acid with even three tablespoons of vinegar. It also overwhelmed the rest of the flavors of the dish. I would do this again, but I will cut way back on the vinegar.

Reply

98 Carolyn January 30, 2016
Recipe Rating:

I just made this, great weeknight meal. i used all purpose flour and cornstarch and it worked great. definitely needed a little more stock to thin out the gravy, about 1/4 cup. after cooking the quinoa i pan fried/toasted about 1/2 of it to add some crunch. worked great.

Reply

Leave a Comment

Previous post:

Next post: