Dinner for 2
Miso Gravy Mushroom Bowls
$10.22for 460 minServes 2
Roasted sweet potato, quinoa, and balsamic portobellos come together with chickpea miso gravy for a warm bowl.
Photo: ohsheglows.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Margarine and vegan butter, 1 oz$0.25/oz typical | 1 oz | $0.25Typical price |
 | Quinoa, 6.75 oz$0.20/oz typical | 6.75 oz | $1.35Typical price |
 | Broth, 6.25 oz$0.07/oz typical | 6.25 oz | $0.44Typical price |
 | Canned beans, 0.25 oz$0.09/oz typical | 0.25 oz | $0.03Typical price |
 | Sweet potatoes, 0.65 lb$1.29/lb typical | 0.65 lb | $0.81Typical price |
 | Mushrooms, 2.75 oz$0.40/oz typical | 2.75 oz | $1.12Typical price |
| Total for the servings shown | $5.11 | ||
Swaps
- Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
Pantry staples you likely have
Cornstarch, vanilla, yeast, cocoaAsian sauces and pastesDried herbs, spices and seasoning blendsVinegarDried spices (cumin, paprika, chili powder, oregano)Salt and pepper
Not included in the cost.
- 60 minstart to table
- Mediumdifficulty
- 2servings as written
- $$typical cost tier
AmericanVegetarianBudgetDinnersThanksgiving on a budget
$2.55 per serving$10.22 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 tbsp vegan butter
- 2 tbsp sorghum flour
- 3/4 cup low-sodium vegetable broth
- 1 1/2 tbsp chickpea miso (optional)
- 1 tbsp potato starch
- 1 tbsp coconut aminos
- fine grain sea salt + freshly ground black pepper (optional)
- 1 large sweet potato
- 1 cup uncooked quinoa
- 4 /large portobello mushroom caps
- 3 1/2 tbsp balsamic vinegar (optional)
- 1 tsp garlic powder or 2 minced garlic cloves
- 1 tbsp coconut aminos
- fine grain sea salt (optional)
- freshly ground black pepper (optional)
Steps
- Heat the oven to 425 F and line a large baking sheet with oil.
- Cut the sweet potato into cubes, season with salt and pepper, and roast for 25 to 30 minutes.
- Cook the quinoa with 2 cups water in a covered saucepan for 15 minutes, then rest for 5 minutes.
- Brush the portobello caps with balsamic vinegar, coconut aminos, garlic, salt, and pepper, then roast for 15 minutes.
- Melt the vegan butter in a small saucepan, whisk in the sorghum flour, and cook for 1 minute.
- Whisk in the broth, chickpea miso, potato starch, and coconut aminos, then simmer for 5 minutes before serving with the quinoa and vegetables.
Main ingredient on sale this week? See what to make with canned beans on sale.
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