Vegan Dragon Bowls with Miso Gravy Recipe

Introduction

Vegan Dragon Bowls with Miso Gravy offer a colorful, wholesome meal packed with roasted potatoes, fresh vegetables, and a rich, savory miso sauce. Perfect for a nourishing lunch or dinner, this plant-based dish balances textures and flavors beautifully.

Ingredients

• 1 medium sized potato
• 1/2 cup steamed broccoli
• 1/2 cup steamed cauliflower
• 1/2 cup peeled and grated beet
• 1/2 cup peeled and grated carrot
• 1/2 chopped tomato
• 3-4 slices of cucumber
• Salt and pepper (to season the potato)
• 2-3 tbsp grated vegan cheese (optional)
• 1/2 cup firm tofu (cubed, optional)
• 1 1/4 cup vegetable stock
• 2 tbsp brown rice flour
• 2 tbsp white miso paste
• 2 tbsp nutritional yeast
• 1 tbsp arrowroot powder or cornstarch
• 2 tbsp soy sauce or gluten-free tamari

Instructions

1. Step 1: Preheat the oven to 425°F. Slice the potato into evenly sized fry shapes. Line a baking pan with parchment paper or a baking mat, or lightly coat with non-stick spray. Arrange the potato slices so they have space around them. Sprinkle with salt and pepper. Bake for 25 minutes, then flip and bake for another 15–20 minutes until golden brown and crispy.
2. Step 2: Chop the cauliflower and broccoli into florets. Bring about 1 inch of water to a boil in a saucepan. Place the vegetables in a steamer basket and steam over the boiling water for 4–5 minutes until cooked al dente.
3. Step 3: Peel and grate the carrot and beet. Chop the cucumber and tomato. If using, grate the vegan cheese and cut the tofu into small cubes.
4. Step 4: To make the miso gravy, combine the vegetable stock, brown rice flour, miso paste, nutritional yeast, arrowroot powder or cornstarch, and soy sauce in a small saucepan. Whisk over medium heat until the mixture thickens, about 6–7 minutes.
5. Step 5: Assemble the bowls by dividing the roasted fries among serving bowls. If using, sprinkle tofu and cheese over the fries. Pour some of the miso gravy on top, reserving some to drizzle later. Divide the steamed cauliflower, broccoli, and fresh vegetables between the bowls. Drizzle with the remaining miso gravy and enjoy.

Tips & Variations

• For extra protein, add chickpeas or your favorite beans instead of or alongside tofu.
• Swap white miso with red miso for a deeper flavor in the gravy.
• If you prefer a spicier kick, add a drizzle of sriracha or sprinkle chili flakes on top.
• To make it gluten-free, ensure the soy sauce is replaced with gluten-free tamari.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted potatoes and steamed vegetables gently in the oven or microwave. Warm the miso gravy on the stove, whisking occasionally. Assemble bowls fresh for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe oil-free?

Yes, simply skip any oils when roasting the potatoes and use non-stick parchment or a baking mat. The dish remains flavorful and satisfying without added oil.

How can I make the miso gravy thicker or thinner?

To thicken the miso gravy, cook it a bit longer while stirring. To thin it out, add a small amount of vegetable stock or water until you reach the desired consistency.

Vegan Dragon Bowls with Miso Gravy Recipe

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4.7 from 130 reviews

A vibrant and wholesome vegan dragon bowl featuring crispy oven-roasted potato fries, steamed broccoli and cauliflower, fresh grated beets and carrots, and a flavorful miso gravy. Optional additions of vegan cheese and tofu provide extra protein and richness, making this a satisfying and nutrient-packed plant-based meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Potatoes

• 1 medium sized potato
• Salt and pepper, to season

Steamed Vegetables

• 1/2 cup steamed broccoli florets
• 1/2 cup steamed cauliflower florets

Fresh Veggies and Optional Toppings

• 1/2 cup peeled and grated beet
• 1/2 cup peeled and grated carrot
• 1/2 chopped tomato
• 3–4 slices of cucumber
• 2–3 tbsp grated vegan cheese (optional)
• 1/2 cup firm tofu, cubed (optional)

Miso Gravy

• 1 1/4 cup vegetable stock
• 2 tbsp brown rice flour
• 2 tbsp white miso paste
• 2 tbsp nutritional yeast
• 1 tbsp arrowroot powder or cornstarch
• 2 tbsp soy sauce or gluten-free tamari

Instructions

1. Roast the Potatoes: Preheat your oven to 425°F. Slice the potato into evenly sized fry shapes. Line a baking pan with parchment paper or use a baking mat, or lightly coat with non-stick cooking spray. Arrange the potato slices on the pan leaving space between each. Sprinkle with salt and pepper. Bake for 25 minutes, then flip the fries and bake for another 15-20 minutes until golden brown and crispy.
2. Steam the Cauliflower and Broccoli: Chop the cauliflower and broccoli into florets. Bring about 1 inch of water to a boil in a saucepan. Place the florets in a steamer basket and steam over the boiling water for 4-5 minutes until the vegetables are cooked al dente but still crisp.
3. Prepare the Raw Vegetables, Cheese, and Tofu: Peel and grate the beet and carrot. Chop the cucumber and tomato into bite-sized pieces. If using, grate the vegan cheese and cut the firm tofu into small cubes.
4. Make the Miso Gravy: In a small saucepan, combine the vegetable stock, brown rice flour, white miso paste, nutritional yeast, arrowroot powder or cornstarch, and soy sauce or tamari. Whisk the mixture over medium heat continuously until it thickens, which should take about 6-7 minutes.
5. Assemble the Bowls: Divide the roasted fries evenly among your serving bowls. If using, sprinkle tofu cubes and grated vegan cheese over the fries. Add some of the miso gravy on top, reserving some for drizzling later. Divide the steamed broccoli, cauliflower, grated beet and carrot, chopped tomato, and cucumber slices between the bowls. Finish by drizzling the remaining miso gravy on top. Serve immediately and enjoy your vibrant vegan dragon bowl!

Notes

• For a gluten-free option, use gluten-free tamari instead of soy sauce and ensure vegan cheese is gluten-free.
• You can substitute arrowroot powder with cornstarch if unavailable.
• Make sure to slice potatoes evenly for uniform roasting.
• Adjust seasoning in the miso gravy to your taste; add a pinch of sugar or chili flakes for variation.
• To add extra protein, include tofu or your choice of plant-based protein.
• Steamed vegetables should be cooked al dente to maintain texture and color.

Keywords: Vegan dragon bowl, roasted potatoes, miso gravy, steamed vegetables, plant-based meal, vegan bowl, healthy vegan recipe