This combo has the same flavour profile as Thanksgiving or Christmas dinner – covering steamed greens with gravy really makes them feel like a treat! This is the perfect thing to eat if you need some quick energy but don’t want to be weighed down.
Ingredients (Serves 2)
8 cups | mixed greens (kale, bok choy, Swiss chard) |
1 cup (250 ml) | Roasted Mushroom Gravy, heated |
2 tsp | sunflower seeds |
4 pieces | Herb-Marinated Tempeh, grilled |
Directions
- Steam the greens (see Tip) and divide between two large bowls.
- Top each bowl with gravy, seeds, and tempeh.
Tip: To steam greens – If you have a steamer insert, bring 1 to 2 inches (2.5 to 5 cm) of water to a boil in your saucepan. Add greens to the steamer insert, place over the boiling water, cover with lid, and steam for 3 to 5 minutes or until greens are tender and vibrant green. If you don’t have an insert, place 2 or 3 tbsp (30 to 45 mL) of water in the bottom of a large wok or pan, top with mixed greens, cover with a lid, and cook over high heat until greens are tender. Use tongs or a slotted spoon to remove steamed greens so you don’t add water to your dish.
Roasted Mushroom Gravy
Yield: 2 1/2 cups (625 ml)
3 tbsp (45 ml) | sunflower oil |
2 cups | sliced mushrooms |
2/3 cup | onion, fine dice |
2 cloves | garlic, minced |
2 tsp (10 ml) | tamari |
2 tbsp | flaked nutritional yeast |
1/4 tsp | black pepper, ground |
1/4 cup | gluten-free all-purpose flour (we prefer Bob’s Red Mill) |
2 1/2 cups | vegetable stock |
to taste | sea salt |
Directions
- Preheat oven to 400F.
- Combine mushrooms and 1 tbsp oil in a bowl and toss until well coated. Transfer to a roasting pan.
- Roast in preheated oven for 15-25 minutes or until mushrooms release their liquid. Remove from heat and set aside.
- Heat remaining oil in saucepan over medium high heat.
- Add onion and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
- Stir in tamari, nutritional yeast, and pepper.
- Add flour and just enough stock to make a thin paste. Cook, stirring, for a minute so that the raw taste of the flour cooks out.
- For a smooth gravy base, put immersion blender into pot and gradually add the rest of the stock while blending. If you don’t mind a gravy base with chunks of onion, just stir the rest of the stock in gradually with a wooden spoon, going slowly at first to avoid getting lumps of flour.
- Add roasted mushrooms and stir to combine. Bring to a boil, reduce heat, and simmer for 5 minutes. Use immediately or let cool, transfer to an airtight container, and refrigerate for up to 1 week.
Herb-Marinated Tempeh
This simple and delicious tempeh marinade lets the natural nutty flavour of tempeh shine through. Marinate the tempeh for an hour or even for up to a couple of days.
You can cook tempeh any number of ways. We grill it at the restaurants, but at home you can cook it under the broiler, in a panini grill, on a barbecue, or in a frying pan with some oil.
2 cups (500 ml) | water |
1/2 cup (125 ml) | tamari |
1/4 cup (60 ml) | pure dark maple syrup |
2 tbsp (30 ml) | roughly chopped fresh rosemary |
2 tbsp (30 ml) | fresh thyme leaves |
2 tbsp (30 ml) | roughly chopped fresh sage |
1 block (9 oz/250 g) | tempeh, cut into slices or triangles |
Directions
- Combine all of the ingredients, except tempeh, in a bowl and whisk to combine.
- Add tempeh and turn to coat.
- Cover and refrigerate for 1 hour, or up to 2 days.