note: When I wrote this post, I had misplaced this vegan recipe zine. This morning I found it & took a photo of it! If you’d like to buy it, here’s a link. It’s also available through Amazon.
Our apartment is tiny but that doesn’t mean that we keep things tidy. When I was in Portland in April I bought a punk vegan cookbook zine* from Reading Frenzy and today I decided to make a meal from it. Unfortunately, the zine could not be found. I’m sure it’s buried under a pile of papers and I’ll find it when I clean up my desk mess, but for tonight’s dinner I just had to go with an idea that I gleaned from that pretty cool zine. From what I recall, the recipe was for a plate of veggies and chicken-fried tofu smothered in vegan gravy and to me, that sounded pretty damn tasty. So today I roasted up some veggies with some rosemary, made some rice and whipped up some tofu tenders. Now all I needed was the gravy. After spotting a few packs of miso in my fridge, my gravy train was set. Dinner was delicious and the gravy was super flavourful and very simple to prepare…tho do cook the onions long enough to caramelize. It’s worth it.
½ yellow onion, diced
2 T canola oil
4 T whole wheat flour
2 c hot vegetable broth
1 T soy sauce
2 T miso
1. In a medium saucepan, heat oil and add the diced onion. Saute on low heat until onion is soft and slightly caramalized. Add flour, whisking and cooking until the mixture is dark.
2. Add the miso paste and soy sauce to the broth and then slowly add it to the flour mixture, whisking until you have reached a smooth gravy like consistency. Add pepper to taste. Unless you like chunky onion bits in your gravy, blend the gravy using an immersion blender.
* When I find the zine I’ll add the name and contact info to this post. Support indie press!!