This comforting dish pairs fluffy, nutty quinoa with a deeply savory shiitake mushroom gravy. The gravy is built on a foundation of rehydrated shiitake mushrooms, which lend an earthy, umami punch, enhanced by the salty depth of organic shoyu and the bright acidity of brown rice vinegar. Kudzu powder is used to create a silky, clear-thickened sauce that coats the grains beautifully without the heaviness of dairy or wheat flour. Its a perfect weeknight dinner that feels indulgent yet remains light and plant-based. The mild onion adds sweetness, while fresh green onions provide a crisp, aromatic finish. Ideal for cozy evenings or when you need a hearty, satisfying vegan main course that comes together in under an hour.
Quinoa With Shiitake Gravy
Description
This comforting dish pairs fluffy, nutty quinoa with a deeply savory shiitake mushroom gravy. The gravy is built on a foundation of rehydrated shiitake mushrooms, which lend an earthy, umami punch, enhanced by the salty depth of organic shoyu and the bright acidity of brown rice vinegar. Kudzu powder is used to create a silky, clear-thickened sauce that coats the grains beautifully without the heaviness of dairy or wheat flour. Its a perfect weeknight dinner that feels indulgent yet remains light and plant-based. The mild onion adds sweetness, while fresh green onions provide a crisp, aromatic finish. Ideal for cozy evenings or when you need a hearty, satisfying vegan main course that comes together in under an hour.Ingredients
Directions
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Soak the shiitake mushrooms in 1/2 cup of water until soft, about 30-45 minutes.
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Cook the quinoa according to package directions and keep warm.
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When the shiitakes are soft, remove them from the soaking liquid. Discard the stems and slice the caps.
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Dissolve the kudzu powder in 1/4 cup of water in a small bowl; set aside.
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In a large pot, bring 2 cups of water to a boil.
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Add the reserved mushroom soaking liquid and the sliced shiitake caps to the boiling water.
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Reduce heat and simmer for 30 minutes to develop the flavor.
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Add the chopped onions to the pot and cook for another 5 minutes until softened.
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Stir in the remaining 2 cups of water and the shoyu. Bring the mixture back to a boil.
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Slowly stir in the dissolved kudzu mixture and the brown rice vinegar.
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Turn off the heat immediately. The liquid will thicken and become clear.
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Serve the hot gravy over the cooked quinoa.
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Garnish with chopped green onions before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 30.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 0.8g4%
- Sugars 0.4g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Kudzu is a natural thickener that creates a clear, glossy sauce, unlike cornstarch which can become cloudy. Ensure it is fully dissolved in cold water before adding to the hot liquid to prevent clumping.
For a richer flavor, you can saut the onions in a tablespoon of oil before adding them to the boiling water, though this recipe relies on the mushroom broth for depth.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding a splash of water if the gravy thickens too much upon cooling.
If you cannot find dried shiitake mushrooms, fresh shiitakes can be substituted, but you will need to use vegetable broth instead of mushroom soaking water to achieve the same depth of flavor.
