(Makes enough for about 4 people)
2 quick cooking microwavable grains packets, or 1 cup of any grains (I used a rice/quinoa blend)
3 medium sweet potatoes (or swap for regular), chopped
*optional package of firm tofu, excess water pressed out and chopped into cubes
optional splash of coconut milk for the rice
optional garnish with hemp seeds
For the gravy:
Drizzle of olive oil
1 medium onion, chopped (you can usually find these pre-cut to save time)
3 garlic cloves, minced (you can find these jarred too)
4 cups of sliced crimini mushrooms (you can usually find these pre-cut too)
2 large pinches of minced fresh rosemary
3 tbsp nutritional yeast
3 tbsp of soy sauce
2 tbsp cornstarch
2 cups of vegetable broth
2-3 handfuls of kale, stems removed
s&p to taste
Pre-heat oven to 400F or 200C and put sweet potatoes and optional tofu on a baking sheet. Drizzling with olive oil and some s&p and baking about 25 min until soft (flipping halfway). If you don't want to wait 25 min you can always boil your potatoes for 7-8 min instead.
For the gravy, sauté garlic and onions in a large pan for about 5 min (in oil or water if watching oil intake). Add mushrooms and stir for another 10-12 minutes. Add rosemary, soy sauce, and nutritional yeast. Whisk together the corn starch and the veggie broth separately then pour into pot. Stir in kale for a few minutes until kale is wilted and sauce has slightly thickened.
Put potatoes, tofu, and grains into individual bowls. (I like mixing grains in a little coconut milk before they go in the bowl) Scoop mushroom kale gravy on top and garnish with s&p and optional hemp seeds.