2 medium baking potatoes
1/2 head broccoli
1/2 head cauliflower
1 large carrot
Naam miso gravy (if available where you live), or any other vegan gravy that you like
1 block soy cheese
1 1/2 tablespoon olive oil
salt and pepper
sesame seeds (optional)
1. Preheat oven to 400C.
2. Wash potatoes and cut into wedges. Toss with the olive oil, add salt and pepper to taste, and spread onto a baking sheet in a single layer. Bake for 20 minutes, turning once.
3. While potatoes are cooking, wash and chop the veggies into good size chunks. Once the potatoes have about 10 minutes left, throw the veggies into a steamer (if you don't have one, I find that a metal colander over a pot of boiling water with a lid works just as well). I put the cauliflower and carrots in first, then add the broccoli when they're about half done.
4. Once the veggies are cooked to your desired tenderness, put about 3/4 cup of gravy into a small pot (or microwave, if you use one) to warm, and cut the soy cheese into chunks.
5. Once everything is cooked and the gravy is hot, assemble your Dragon Bowls! Put the potato wedges on the bottom, throw some of the soy cheese on top, then add your veggies, another layer of soy cheese, and finish it off with the hot gravy. Yum! This recipe also works awesome with brown rice instead of potatoes.