Roasted Vegetables and Gravy on Cheezy Garlicky Mashed Potatoes
You know what's better than mashed potatoes and gravy? That's right! Mashed potatoes and gravy and roasted veggies. I mean come on think about it: how many times do you have mashed potatoes and gravy as a side dish at a meal and end up thinking "man, I coulda just eaten a whole plate of mashed potatoes and gravy;" that's me every time I eat the damn dish.
Tonight was special though. Tonight I realized I can just have mashed potatoes and gravy as a meal. All I have to do is add some delightful roasted veggies, and with the addition of a tofu based sour cream and nutritional yeast in the mashed potatoes I'm hitting all the protein hot spots. It truly is a well balanced meal.
The Veggies:whatever veggies you have on hand. I used: yellow squash, zucchini, crimini mushrooms, carrots, cauliflower, broccoli, onion, and dino kale
1 tbsp oil
salt and pepper, to taste
- Preheat oven to 400
- Roast for about 20-25 minutes, or until tender.
The Taters:Use your own favorite recipe of mashed taters. I made sure to include 1/4 cup of nutritional yeast and 1/2 cup of tofu based sour cream to make sure I get some of that dreaded protein we vegans can't seem to ever get. And a bunch of garlic cause it tastes good.
The Gravy:2 tbsp walnut oil
4 tbsp rice flour
3 c veggie broth
1/4 tsp salt
1/2 tsp black pepper
a pinch of cayenne
1/4 tsp liquid smoke
a drop of maple syrup
- Heat up the oil in a saucepan and make a roux with the flour.
- When the roux has no clumps and starts to brown add in the veggie broth but never stop whisking. EVER! just kidding you can stop when the broth and roux are all incorporated...also did you think that said never stop whiskeying? Yeah I think I could try at least.
- Bring to a boil - reduce heat - add all remaining ingredients - let simmer until it's some thick bizness.
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