Stuffed Portobello, Cauliflower Hash, and Brown Gravy Recipe | Veggie Fest

Ingredients

• 1 head cauliflower, trimmed and cut into medium florets
• 2 teaspoons olive oil
• ⅓ cup quinoa
• ⅔ cup water
• 1 large onion, minced
• 1 teaspoon oregano
• 2 teaspoons tahini (sesame paste)
• 1/3 to 1/2 cup water or vegetable broth
• Juice of 1 1/2 lemons, about 1/3 cup juice
• salt
• pepper
• 4 large Portobello mushrooms
• ⅓ cup vegetable broth
• 1 head broccoli, trimmed and cut into florets
• ½ cup nutritional yeast
• 1 teaspoon dried dill weed
• 2 teaspoons onion powder
• 1 teaspoon rosemary
• 1 teaspoon crumbled dried sage
• ½ teaspoon dried basil
• ½ cup unbleached flour or 1/2 cup gluten-free flour
• 4 cups water or vegetable stock (Vegetable stock adds more flavor.)
• 2 tablespoons oil (I used coconut), optional
• ½ tablespoon soy sauce or tamari gluten-free sauce
• ½ teaspoon Kitchen Bouquet, or to desired color, optional
• ⅛ teaspoon freshly ground pepper, or to taste