Mixed Vegetable Bowl with Miso Gravy

Miso Gravy

4 tbsp. miso paste

1 tbsp. tahini

1 cup vegetable broth

2 tbsp. apple cider vinegar

1.5 tbsp. honey

2 tbsp. nutritional yeast

2 tbsp. lemon juice


Tempeh (approximately 227g)

½ cup soy sauce

¼ cup apple cider vinegar


Potatoes (approximately 10 small red potatoes or 2 pounds)

3 tbsp. olive oil

Salt and pepper to taste

Parmesan cheese (optional)

Sesame seeds 

Broccoli (1 crown)

2 carrots

2 beets

Sprouts (alfalfa, broccoli, or pea)

Grapeseed or extra virgin olive oil

Thirteen years ago I lived on 4th avenue in Vancouver, blocks away from the famous Naam restaurant. I will never forget their gold dragon bowl, complete with sesame fries, miso gravy, steamed veggies, and sautéed tofu. 

The Naam was founded in 1968, and is renowned for their delicious vegetarian/vegan food and 24-hour service. When I lived dangerously close on 4th avenue, the Naam’s gold dragon bowl became a constant in my diet. Their miso gravy is unparalleled and can turn any array of steamed veggies into a delicious, flavourful feast. Since moving away from Vancouver, I’ve tried countless times to recreate their bowl and miso gravy. This is my best reiteration. You can be creative with the vegetables you use; I’ve always enjoyed pairing steamed vegetables with the raw, shredded carrot and beet. You can also use the tofu recipe featured in our first vegetable bowl, in replacement of the tempeh. We hope you enjoy!

— Sarah 

Serves 4

Directions for the miso gravy

Add all ingredients to a blender, and blend until smooth.
  2. Add more tahini if you want a thicker texture, and more of a bitter flavour.
  3. Add more salt to taste.

Directions for the tempeh 

  1. Chop the tempeh into small cubes (approximately 2 cm).

  2. Place the tempeh in a bowl and add the soy sauce and apple cider vinegar.  Mix well and allow to marinate for 20 – 40 minutes.
  3. After marinating, pan fry the tempeh in a little oil at medium heat. Remove from the heat once the tempeh is crispy on all sides.

Directions for the vegetables

Preheat the oven to 400 F
  2. Cut the potatoes into quarters. Place in a pot of salted, boiling water for 5 minutes. Remove, drain and add the potatoes to a bowl with the olive oil, salt and pepper; toss until potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes or until browned and crisp. Ensure that you flip the potatoes at least twice while cooking to ensure even browning. After the potatoes are complete, you can add a sprinkling of parmesan cheese and sesame seeds on top of the potatoes.
  3. Scrub the carrots and grate. Peel the beets and grate.
  4. Chop broccoli into small florets. Steam the broccoli for 5- 6 minutes. After steaming, rinse the broccoli with cool water. 

Making the vegetable bowl

  1. Place the potatoes at the bottom of your bowl. You can arrange the remaining vegetables however you please and add the tempeh. Finally, drizzle on top the miso gravy, and sprinkle sesame seeds.
Further ideas and modifications

  • You can use a variety of vegetables, or whatever you have on hand. 
  • The miso gravy pairs well with hot sauce, such as sriracha. 



  1. Kitchen Staples | Fare & Flourish - […] We use whatever vegetables we have in the fridge, topped with crispy tofu. We then drizzle miso gravy, almond…

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