Dinner for 2

Miso Gravy Mushroom Bowls

Name: Miso Gravy Mushroom Bowls
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp vegan butter; 2 tbsp sorghum flour; 3/4 cup low-sodium vegetable broth; 1 1/2 tbsp chickpea miso (optional); 1 tbsp potato starch; 1 tbsp coconut aminos; fine grain sea salt + freshly ground black pepper (optional); 1 large sweet potato; 1 cup uncooked quinoa; 4 /large portobello mushroom caps; 3 1/2 tbsp balsamic vinegar (optional); 1 tsp garlic powder or 2 minced garlic cloves; 1 tbsp coconut aminos; fine grain sea salt (optional); freshly ground black pepper (optional)

$10.22for 460 minServes 2

Roasted sweet potato, quinoa, and balsamic portobellos come together with chickpea miso gravy for a warm bowl.

Miso Gravy Mushroom Bowls with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Margarine and vegan butter, 1 oz$0.25/oz typical	1 oz	$0.25Typical price
	Quinoa, 6.75 oz$0.20/oz typical	6.75 oz	$1.35Typical price
	Broth, 6.25 oz$0.07/oz typical	6.25 oz	$0.44Typical price
	Canned beans, 0.25 oz$0.09/oz typical	0.25 oz	$0.03Typical price
	Sweet potatoes, 0.65 lb$1.29/lb typical	0.65 lb	$0.81Typical price
	Mushrooms, 2.75 oz$0.40/oz typical	2.75 oz	$1.12Typical price
Total for the servings shown		$5.11

Swaps

Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaAsian sauces and pastesDried herbs, spices and seasoning blendsVinegarDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

60 minstart to table
Mediumdifficulty
2servings as written
$$typical cost tier

American Vegetarian Budget Dinners Thanksgiving on a budget

Typical price

$2.55 per serving$10.22 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp vegan butter
2 tbsp sorghum flour
3/4 cup low-sodium vegetable broth
1 1/2 tbsp chickpea miso (optional)
1 tbsp potato starch
1 tbsp coconut aminos
fine grain sea salt + freshly ground black pepper (optional)
1 large sweet potato
1 cup uncooked quinoa
4 /large portobello mushroom caps
3 1/2 tbsp balsamic vinegar (optional)
1 tsp garlic powder or 2 minced garlic cloves
1 tbsp coconut aminos
fine grain sea salt (optional)
freshly ground black pepper (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with oil.
Cut the sweet potato into cubes, season with salt and pepper, and roast for 25 to 30 minutes.
Cook the quinoa with 2 cups water in a covered saucepan for 15 minutes, then rest for 5 minutes.
Brush the portobello caps with balsamic vinegar, coconut aminos, garlic, salt, and pepper, then roast for 15 minutes.
Melt the vegan butter in a small saucepan, whisk in the sorghum flour, and cook for 1 minute.
Whisk in the broth, chickpea miso, potato starch, and coconut aminos, then simmer for 5 minutes before serving with the quinoa and vegetables.

Main ingredient on sale this week? See what to make with canned beans on sale.