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.
Excellent lunch idea. Roasted potatoes and broccoli kale slaw. Lots of green to fill the body to finish the day!
- 3 organic Yukon gold potatoes or 1 large one
- 1T oil (coconut or grape seed)
- Salt and pepper to taste
- 1 bag Trader Joe’s organic broccoli slaw mix
- 2T Apple cider vinegar
- 4T mustard
- 1 mashed avocado
- -whisk until smooth
Preheat oven 400 degrees. Cut taters into wedges and toss in oil (coconut, grape seed) salt and pepper, roast in oven until golden.
Open Trader Joe’s slaw mix and place in mixing bowl with 1 cup chopped kale. Toss with homemade vegan slaw.
This version of pizza is truly a work of delicious vegetable art! This is weeknight acceptable (because we all splurge on the weekends right?!) .
Ingredients (enough for left overs):
2 Large eggplant
1 jar of your favorite marinara (I used Trader Joe’s Organic marinara)
1 small can sliced olives
One small bell pepper diced
Basil to taste
Vegan Parmesan (optional)
Preheat oven 350 degrees. Slice the eggplant into circles (the thicker the juicier…it’s your choice how thick). Place on paper towels. Salt both sides lightly and allow to “sweat” for 15-20 minutes. Next gently dab the eggplant to remove salt and moisture.
Place onto baking sheet (generously sprayed with oil or place on parchment paper). Bake for 20 minutes.
Remove from oven and spread marinara over the tops of each one. Next, evenly distribute the rest of the toppings. Bake an additional 8-10 minutes.
My hubs prepared the pizzas below, I normally like mine saucier…you can decide how you like yours!