Vegan Mushrooms and Tofu With Black Bean Gravy

I am still in Bangkok at an arbnb, which is apparently illegal but everyone is doing it. Anyhow I always get a kitchen so I don't have to eat out all the time searching for vegan options. There are many here by the way but eating out means you spend more money and you have to travel around the city to go there. While it can be a lot of fun, it's nice to make food in the comfort of your place.

Today I thought about the stuff in my fridge. I always have some tofu and certain veggies that are not too costly. I also had some left over black beans that I cooked. Being in Asia for a few months has led me to make mostly Asian inspired dishes. The ingredients are available everywhere so it's easy.

I was getting a little tired of it so I pretended that I was back at home in the cold. What would I do with these things?

Mushrooms and tofu with black bean gravy.

2 cups oyster mushrooms chopped

2 cups tomatoes chopped

2 cups corn

1 brick tofu

1 onion 3 cloves garlic

All were cooked in a pan with just enough oil to brown the onions.( I am trying to cut the oil usage but I used a little).

A chef once told me that it's the sauce that makes the dish. I think it's true to an extent. This is why I made a black bean gravy from left over black beans.

Black bean gravy

2 cups cooked black beans
1 onion chopped
3 or 4 cloves garlic
1 cup chopped mushrooms
1 diced carrot
1 stalk celery
1teaspoon black pepper
1 teaspoon salt
1 teaspoon oregano
2 cup veggie broth

Cook everything in a pot until the carrots are soft ( about half hour) then blend until smooth.

Depending on the taste you are going for you may want to add other herbs. I used what I had available and it turned out really good.

I had to use some Chinese cabbage that was in my fridge and some kind of choy green, so they were just lightly cooked to put on the side.

I would have liked mash potatoes but I didn't have any potatoes so rice worked just fine.