Posts Tagged ‘Vegetarian Gravy’

Baked Sweet Potatoes with Mushroom Gravy

Thursday, January 26th, 2017

Sweet Potatoes with Mushroom Gravy

As you may have read before, Noel’s sweet potato harvest produced almost 125 pounds of edible roots.  He planted the same number of plants (18) that he has for the last several years but we had such significant rainfall throughout 2016 that the potatoes grew bigger, therefore increased our total poundage.

With that being said . . . we have a lot of sweet potato eating to do.  Since sweet potatoes are, well . . . sweet, I like to counter balance them with something savory.  This time I made a mushroom gravy. Here’s a link to a previous post on vegetarian gravy methods.   I also add other veggies to the gravy, such as baby bok choy or chopped collards.

Bake your scrubbed and fork pierced potatoes at 400 degrees until soft all the way through. Check with a fork or knife. Baking time depends on the size of the potato. Larger ones take about an hour. I start checking after one hour and at fifteen minute intervals for the big ones.  They can take an hour and a half or more.

Mushroom Gravy

Mushroom Gravy Ingredients:

2 T. unbleached flour

2 T. nutritional yeast

Dry roast/toast the flour and nutritional yeast  in a preheated (to medium) cast iron frying pan stirring constantly for 5 minutes.  Set aside.

2 T. olive oil

1 shallot, minced

1 clove garlic, minced

1/2 tsp. dried thyme or 1 tsp. fresh if you have it

2 cups sliced button or cremini mushrooms

2 oz. dried shiitake mushrooms, soaked and chopped or use fresh (I had 8 dried mushrooms)

1 T. tamari

1 T. liquid aminos

2 cups water (I used the shiitake soaking liquid plus enough water to make 2 cups)

Alternatively, use 2 cups vegetable broth and skip the tamari and liquid aminos.

Sauté shallots and garlic in olive oil for 2-3 minutes.  Add mushrooms and thyme and cook for another 5-10 minutes.  Blend the 2 cups liquid with the tamari, liquid aminos and  flour nutritional yeast mixture.  Pour over mushroom sauté and cook until bubbly and thickened.

Serve your gravy over a baked sweet potato and dig in!

 

Meatless Thanksgiving “With Gravy”

Thursday, November 15th, 2007

I thought I’d share a couple of recipes the Valdes Family uses to make our Thanksgiving as traditional as possible without the time-honored big bird as the centerpiece. In some ways it’s probably one of the easiest meals to make without meat because your favorite dishes usually associated with the meal don’t have to change – mashed potatoes, stuffing, cranberries, salad, green vegetable, corn, pumpkin pie, whatever you like.

Usually our Thanksgiving meal is almost entirely composed of food that we grew in our own garden such as potatoes, squash, corn, brussel sprouts, onions, garlic, sweet potatoes, etc. We’ll also have other Wisconsin grown foods like cranberries and wild rice.

The last couple of years we have filled sweet dumpling squash halves with wild rice and bread stuffing and baked them to perfection. This year we started our squash late but still got a 17 lb. Hubbard so we will have a masterpiece in the center of the table!

Probably the hardest item to recreate is a tasty gravy. Here are a couple of ideas for you:

The first one uses chicken style seitan from White Wave.

1 package chicken style seitan in broth
2 T. Flour
2 T. Nutritional Yeast
1 tsp. stone ground or Dijon mustard

Drain the seitan setting aside the juice in a glass measuring cup and add water to make 2 cups. Heat a heavy bottomed or cast iron frying pan and dry roast flour and nutritional yeast until slightly browned and fragrant, stirring constantly. Remove from pan and blend with the 2 cups of liquid set aside earlier and mustard. Pour this mixture back into the frying pan and cook until thick. Add the sliced seitan heating until warmed through. Adjust seasonings with salt, pepper or veggie broth if needed.

Or if you prefer no seitan try this one:

1 T. Olive Oil
1 Shallot, chopped
1 Garlic Clove, minced
1 Cup Sliced Shiitakes
2 T. Cornstarch or Arrowroot
1 T. Tamari
1 T. Liquid Aminos
2 Cups Water

Sauté shallots and garlic in a little bit of olive oil, add some sliced shiitakes or other mix of mushrooms and cook for a few more minutes. Blend water with cornstarch or arrowroot, Tamari, and Liquid Aminos. Add to pan and cook until thick. Adjust seasonings with salt, pepper or veggie broth if needed.

Or experiment and try a combination of the two recipes. The amounts in these recipes are for 3-4 people so be sure to double or quadruple the recipes for larger crowds.

Have a peaceful and tasty Thanksgiving!