This nutty, savory and deeply satisfying — not to mention vegan — grain bowl stands out because of a stellar sauce made of nutritional yeast (also known as “nooch”), lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together.

To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.