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.
1 spaghetti squash
2 cups arugula
1 bag of sliced cremini mushrooms
2 shallots or 1 onion
3 cloves garlic
1 tbs avocado oil
2 cups veggie broth
Garbanzo bean flour
Salt, pepper, and nutmeg to taste
2 tbs vegan butter
Preheat oven 350 degrees
Cut spaghetti squash in half, deseed, and place face up on baking sheet. Bake 350 degrees for 45min
Put 1tbs avocado oil in skillet on medium-low. Add garlic, shallot, and mushroom. Sauté 2-3 min then add arugula sauté until soft and arugula wilted.
In sauté pan, sprinkle top of veggies with garbanzo bean flour and mix in.
Add 2 cups veggie broth and bring to a simmer. Use a whisk to break up chunks of flour. Add more garbanzo bean flour to thicken as desired, remove from heat.
Salt, pepper, and nutmeg to taste
Pull squash out of oven and use a fork to separate and place in a bowl. Mix with 2tbs vegan butter, salt and pepper to taste.
Place spaghetti squash on plates and top with veggies.
A true Texan must eat taquitos from time to time. I was LONG past due for one so here’s my vegan version!
- Half of an eggplant VERY thinly sliced
- One smashed avocado with salt and pepper to taste
- One brown rice tortilla (I used Trader Joe’s)
- 1 Tbs vegan worcestershire sauce
- 1 Tbs Gluten free soy sauce (Tamari)
- 1/2 to 1 tsp Smoked paprika
- 1 Tbs Pure maple syrup
- 2 Tbs melted Coconut oil
- Salt and Pepper to taste
- Preheat oven to 425 degrees
- Line baking sheet with parchment paper
- Mix together sauce ingredients in large mixing bowl. Add eggplant and toss until coated
- Place in single layer on parchment covered baking sheet (may need more than one)
- Bake for 10-20 minutes until dark golden brown.
*baking time is highly variable due to oven types, eggplant thickness, and desired crunchiness
- Remove from oven and let cool
- Place mashed avocado in warmed tortilla, top with bacon, fold over and enjoy!
I make vegan pizza all the time using a variety of ideas for crusts. I like to maintain gluten free as much as possible and found an amazing crust mix while shopping last weekend, check it out!
I simply followed the instructions on the Simple Meals box…simple enough!
For the toppings:
Balsamic garlic glazed onions–
- Slice a small onion cutting and separating into strips.
- Mince 2 cloves of garlic
- Cover the bottom of a pan with balsamic vinegar and cook on med-low for 10min until soft and fragrant, set aside to cool.
Chop about 1/2 cup fresh basil
I cooked one Hilary’s quinoa burger and crumbled it for the “meat,” which is totally optional
Dairy Free Parmesan cheese
- After the crust is cooked, use a spoon to put a layer of organic tomato paste on the crust.
- Next layer the onion mixture and top with quinoa crumbles and basil
- End with a light layer of Parmesan cheese
Bake 350 degrees an additional 15 minutes and serve!