I've never tried a Pyrex roux before. I'll have to give that a shot. Often, I use our Pyrexen to rehydrate textured vegetable protein. Scoop a couple cups from the giant box in the pantry, add a couple teaspoons of stock concentrate (e.g., the Better Than Bouillon veggie and roasted garlic flavors), add water until the granules start floating, stir, microwave 30 seconds, stir, microwave another 30 seconds. Then it's ready for skillet-frying with whatever spices and other flavorings seem appropriate in the moment. Chili powder, red pepper flakes, cumin, oregano and a dash of cocoa powder makes for a good Tex-Mex flavor profile that can sub for ground beef in tacos, enchiladas, etc. Soy sauce, mirin and sugar or agave is a straightforward teriyaki. It's pretty versatile stuff.

The Totole "Granulated Chicken Flavor Soup Base Mix" is another good flavor boost.

blueberry with 3 Rs bread