Every texas girl loves potatoes and gravy. This vegan option will make you want to square dance it’s so darn good!!
2 small organic russet potatoes
4-5 cremini mushrooms sliced
Handful of greens of choice (I used watercress. Other options include arugula, spinach, and kale)
1 cup mushroom broth (I used Pacific brand)
1 tbs garbanzo bean flour
4 stalks of green onions (1 reserved for garnish)
Salt and pepper
Cooking spray (I used Trader Joe’s coconut oil spray)
Preheat oven to 425 degrees. Cut potatoes in half and spray with coconut oil, salt and pepper to taste. Bake face down for 15-20 minutes depending on size and desired crispness.
Spray medium skillet with cooking spray and add sliced mushrooms. Sauté on medium low until slightly brown and then add broth. Sprinkle the top with 1 tbs garbanzo bean flour (adding more flour will make it thicker) whisk and bring to a simmer. Add greens and 3 stalks of the sliced green onions and whisk until thickened about 3-5 minutes.
Mash the potatoes and pour the gravy on top. Mix and top with the last stalk of sliced green onion.