Active Time

　　30 mins

　　Total Time

　　30 mins

　　Oh lentils, what can't you do? Here they join forces with miso to create a flavorful, silky gravy that you'll want to pour over everything. You have my permission to do so, but let's start here: with quinoa, sautéed seitan, and broccoli that's steamed perfectly, still crispy and bright. For a more organic feel, tear the seitan into bite-size pieces with your hands instead of slicing it with a knife. You'll have more gravy than you need, but reserve the rest for sopping up with toast or biscuits for breakfast.

　　

Ingredients

serves 4

　　

For the Lentil-Miso Gravy:

2 teaspoons olive oil

　　1 medium yellow onion, diced

　　3 cloves garlic, chopped

　　Pinch of salt

　　1 1/2 tablespoons organic cornstarch

　　1 1/2 cups vegetable broth

　　3 tablespoons chopped fresh thyme

　　1/2 teaspoon dried sage

　　Several pinches of freshly ground black pepper

　　1 1/2 cups cooked brown lentils

　　2 tablespoons mellow white miso

　　

For the seitan:

2 teaspoons olive oil

　　2 cups thinly sliced seitan, in bite-size pieces

　　Several pinches of freshly ground black pepper

　　

For everything else:

4 cups broccoli florets

　　4 cups cooked quinoa

　　

Step 1

Prepare the gravy: Preheat a 2-quart saucepan over medium heat and add the oil. Sauté the onion and garlic in the oil with a pinch of salt for 5 to 7 minutes, until lightly browned.

　　

Step 2

In the meantime, mix the cornstarch with 1/2 cup of the vegetable broth, stirring with a fork to dissolve, and set aside.

　　

Step 3

When the onions have browned, add the thyme, sage, and pepper and sauté for 30 seconds or so. Add the lentils, miso, and the remaining 1 cup broth (not the broth mixed with the cornstarch just yet) and heat through. Once warm, use an immersion blender to purée until relatively smooth. If you don't have an immersion blender, transfer to a blender or food processor to purée, and then transfer back to the pot.

　　

Step 4

Stream in the broth-cornstarch mixture, stirring constantly, and heat for another 7 minutes, until thick and silky. Taste for seasoning and keep warm until ready to serve.

　　

Step 5

Prepare the seitan: Preheat a large, heavy pan over medium-high heat (as usual, cast iron is preferred) and add the oil. Sauté the seitan in the oil, along with a few pinches of black pepper, until seared on both sides, 5 to 7 minutes. Set aside until ready to serve.

　　

Step 6

Steam the broccoli: Get your steaming apparatus ready. Place the broccoli in the steamer and sprinkle on a pinch of salt. Steam for 5 to 7 minutes, until brilliantly bright green. Remove from the steamer immediately. To assemble: Place the quinoa in bowls, then add the broccoli and seitan. Smother in gravy, and serve!

　　Variations:

　　• Meet & Potatoes Bowl: Serve over mashed potatoes instead of quinoa.

　　• Thanksgiving Bowl: Serve over mashed sweet potatoes instead of quinoa.

　　Reprinted with permission from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz. Copyright © 2013 by Isa Moskowitz; photographs © 2013 by Vanessa Rees. Published by Little, Brown and Company.