Saturday, November 19, 2016

lentils + collard greens with easy miso gravy

You all know how deep my love for lentils goes, but the highlight of this post is really the easy miso gravy. It's vegan, it's quick, it's only 3 ingredients (and one of them is water so really only 2), and it's good on everything. Plus, with Thanksgiving right around the corner you can add this to your vegan friendly holiday menu. Actually, you might want to just make this whole recipe for Thanksgiving because that's all I could think about while I was eating it!

If you have made any of my other lentil recipes, you know the drill about soaking. But if you haven't, I strongly recommend soaking lentils overnight for quick cooking, but as little as 2-4 hours should do, you just may need a little bit more cooking liquid and time. So that is step number one, go and soak your lentils.

lentils + collards
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • olive oil
  • 1 cup dry lentils- soaked at least 4 hours, rinsed, and drained
  • 1 1/2 cups water
  • salt and pepper
  • collard greens
  • 1/2 kabocha squash- roasted (pumpkin or sweet potatoes would be nice as well)
The next step is roasting the squash; slice into 1" thick wedges, drizzle with olive oil, and pop them into a 400 degree F oven for about 20 minutes. 

While these are roasting, heat a tsp of olive oil in a medium pan and add the onion and garlic. Saute until soft and then add the lentils, water, and some salt and pepper (Don't forget, you can always add more salt but you can't take it out!). Cook on medium heat, or a slow simmer, until all liquid is absorbed and lentils are soft. If you didn't soak your lentils overnight you may need another 1/2 cup of water so make sure you test them!

Collard greens are usually sold as a bunch. I buy mine at the farmers market and they can range in size from 4" in diameter to up to 10" so it's up to you and your particular collards how much you use. If stems aren't your thing, slice them out, then slice the leaves into 1/2" strips. I used about half a bunch of collard greens for this recipe.

Once the lentils are cooked, add the collards and simmer until just wilted but still bright green and remove from heat. Your squash should be done by now too, so turn the oven off but leave them in there while we quickly throw together the most ahhhhhmazing vegan gravy ever.

easy miso gravy

In a small bowl whisk together:
  • 1/2 cup water 
  • 2 Tbsp corn starch
In a small sauce pan heat:
  • 1 cup water 
  • 2 Tbsp miso paste
When miso paste has dissolved and broth is simmering, add the slurry (cornstarch/water mixture), and continue to whisk until thickened and simmering. Boom. Easy vegan gravy.

Now gather your loved ones, give thanks, fill your plates, and make a difference, one meal at a time. 🙏

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