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[serenecooking]

Ginger-miso TVP TVP chunks in a ginger-miso gravy, brown rice, steamed bok choy

I'm not going to win any photography awards for this one, but the gravy was really good, and lunch was nutritious and filling. I didn't soak the TVP long enough (I usually use the granules, and didn't estimate well on the timing for the chunks), but it was still good. The gravy is based on the method for Isa's chickpea gravy, but the ingredients are a lot different. Recipe below the cut. It's really, really good, if you ask me, and I think it could feasibly sub for poultry gravy.



Ginger-miso Gravy

1 tablespoon oil
1 onion, finely chopped
1 tablespoon grated fresh ginger
2 cups veggie broth, cool or cold (I used 2 veggie buillon cubes in 2 cups of boiling water, then cooled the broth)
1/4 cup flour
1 tsp. granulated garlic
1/2 tsp. salt
1 tablespoon miso (I used red)

Mix cold broth and flour with a whisk until well blended. Heat a large skillet (I used cast iron) over medium heat. Add oil and heat for ten or twenty seconds. Add onion and cook, stirring occasionally, until browned (about 8 minutes). Add ginger and cook two more minutes, stirring occasionally. Turn heat down a little. Add flour/broth mixture, garlic, and salt. Stir constantly until you get a thickened gravy. Keep warm until ready to serve, then remove from heat and stir in the miso.