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Vegan Gravy

Mashed potatoes, whipped cauliflower, stuffing and biscuits, all very scrumptious stand-alone side dishes, but drench those bad boys in gravy and look out…mouths will water.

It’s true. Gravy is like liquid gold, whatever it touches becomes a little (okay, a lot) more delicious…and that’s precisely why no holiday meal is complete without it.

But finding a healthy gravy recipe, that satisfies everyone’s dietary preferences and restrictions (ie. gluten-free, dairy-free, vegan), and still tastes a-m-a-z-i-n-g, can be just as challenging as striking gold.

Until now…

Vegan Gravy

 

My Vegan Gravy hits every mark and it’s incredibly easy to make. With just a few ingredients, a blender and a small pot, you’ll have the most delicious, healthy, gluten-free Vegan Gravy in ten minutes, tops.

Vegan Gravy

Ingredients:

  • 1 cup vegetable broth
  • 1 clove garlic, peeled
  • 1 ½ tbsp vegan worcestershire
  • 1 tbsp oat flour
  • 2 tbsp tahini
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp molasses
  • 1 tsp nutritional yeast (optional)
  • 1 tsp cornstarch

Directions:

  1. Combine all ingredients into blender and blend until smooth.
  2. Pour into saucepan and over medium to high heat, bring mixture to boil. Reduce heat and continue to whisk until thickened.
  3. Add up to a ¼ cup of water until desired consistency is reached.

Once you’ve had a chance to try this recipe – and you’ve come out of your gravy coma – I’d love to hear whatcha think! Did it float your gravy boat? What did you serve it with? Did you share it? 😉 Tell me all about it in the comments below.

Enjoy!

xo

Vicki

Creamy Vegan Mashed Potatoes

Ooh I love me some potatoes! Hands down, they’re one of my all-time favorite veggies. 😁 And these creamy, buttery VEGAN (yes, vegan!) mashed potatoes only deepen my obsession.

With the holidays lurking around the corner, these mashed potatoes (that I promise even the meat-eaters will love) 1000% belong on your holiday table…or your Sunday night dinner table…or in a bowl with a spoon after a crazy day at the office.

Okay I’m getting a little ahead of myself here, but you get the point. They’re delicious any ol’ time!

Creamy Vegan Mashed Potatoes

The secret to these creamy vegan mashed potatoes isn’t an obscene amount of non-dairy butter. Nope, I wouldn’t do that to you. The secret is my Cashew Sour Cream, which has just the right amount of tang and gives these taters their extremely light and fluffy texture.

If you’re thinking about making these for Thanksgiving, Christmas (or both), you wouldn’t be wrong! And for a little extra deliciousness (as if that’s even possible!), try pairing them with my favorite Vegan Gravy.

Creamy Vegan Mashed Potatoes

Creamy Vegan Mashed Potatoes

INGREDIENTS:

  • 4 lbs. Yukon gold potatoes (or russet), peeled and
  • cut into even pieces
  • 1 ¼ cup unsweetened almond milk
  • ¾ cup vegan butter
  • ½ cup cashew sour cream (optional but highly recommended)
  • 1 tablespoon sea salt, plus more to taste

DIRECTIONS:

  1. In a large pot, cover potatoes with cold water and add sea salt.
  2. Bring to a low boil, simmering until potatoes are very tender. About 20-25 minutes. Do not bring to a full boil!
  3. While potatoes are cooking, heat almond milk and vegan butter together in small pot over medium heat. Heat until butter is melted.
  4. When potatoes are fork tender, drain and return to the pot. Toss over low heat until remaining moisture evaporates, approximately 2 minutes.
  5. Immediately mash the potatoes with fork or potato masher.
  6. Once mashed, slowly stir the milk/butter mixture into the potatoes. Season with more salt to taste.
  7. Fold in cashew sour cream (if using), until smooth. Be careful not to over mix or potatoes will become gummy.
  8. Serve warm.

So, tell me…will these creamy vegan mashed potatoes be making an appearance on your holiday table? If not, what healthy holiday dish will you be whipping up? Share down in the comments below, because I always love hearing what you’ve got goin’ on.

And if you’re here in the U.S., I hope that you and your love ones have a happy, healthy, veg-heavy Thanksgiving! 😉

With all my love,

xo

Vicki

Polentil Mushroom Pot Pies

Whoo-weee it’s gettin’ pretty chilly here in Chicago. The temps are dropping, the days are shorter and the bitter cold winter season is almost here.

And while I generally don’t love when the weather takes an icy nose-dive, there is one thing I always look forward to this time of year…

…COMFORT FOOD.

Like most people, I crave rich foods that’ll warm me up and stick to my ribs…things like: Mac n’ “Cheese”, Mashed Potatoes, Loaded Casseroles and POT PIES…smothered in GRAVY!

Drooling yet? I am!

Polentil Mushroom Pot Pies

Now, you might be thinking, “Aren’t these foods unhealthy, though?”

And in most cases, you’d be right. Because let’s face it, comfort foods are usually heavy, high in calories, nutritionally void and loaded with refined carbohydrates and saturated fats, earning themselves a bad rep in the health community.

But here’s the thing…everything can be healthified (remember…my Swap It, Don’t Drop It strategy?!). All you need to do is *tweak* a few ingredients.

That’s exactly what I did when I created this Polentil Mushroom Pot Pie recipe last year for an episode of Nourished.

I swapped pie crust for low-carb polenta (creating a crispy, creamy-textured topping that’s rich in vitamins A and C), replaced a traditional cream and butter-based sauce with my dairy-free vegan gravyand I kept the filling hearty and high in protein by using a mixture of lentils, mushrooms and walnuts.

It’s cozy comfort food that’ll conquer your cravings without the guilt. How comforting is that?

Polentil Mushroom Pot Pies

Ingredients:

For the Mushroom, Lentil & Walnut Mixture:

  • 2 packages mushrooms, chopped
  • ¼ yellow onion, minced
  • 3 cloves garlic, minced
  • 1 ½ cups cooked lentils
  • 1 cup toasted walnuts, chopped
  • 4-5 sprigs fresh thyme
  • 1 tsp oregano
  • Salt and pepper to taste

For the Polenta:

  • 1 ½ cups vegetable broth
  • 2 cups water
  • 1 cup polenta
  • ¼ tsp dried oregano
  • Sea salt to taste

Top with Vegan Gravy

Directions:

  1. Heat olive oil in large saucepan over medium heat. Sauté onions for 2-3 minutes until slightly softened. Add garlic, mushrooms, salt and pepper and cook and stir until mushrooms are soft and lightly browned.
  2. In a large bowl, combine lentils, walnuts, thyme, oregano, salt and pepper.
  3. Start on polenta. Bring vegetable broth and water to boil. Add salt and oregano. Slowly pour in polenta and continuously whisk until thickened, about 5 minutes.
  4. Spray ramekins with olive oil spray to prevent sticking. Spoon one layer of the lentil and walnut mixture into the ramekin and top with a layer of the mushroom mixture.
  5. Then top with your creamy polenta. Note: polenta can be piped on top or simply scooped on top.
  6. Broil for 5-8 minutes until polenta is browned and crisp on the top.

I love this recipe, but if you’re looking for a more classical take on a healthified pot pie, swap the shrooms and lentils for vegetables like carrots, corn, potatoes, green beans and/or peas.

Now it’s question time…do you ever healthify your favorite comfort foods? If so, what are they and how do you do it? Spill your secrets in the comments below! 😉

And of course, if you try this recipe, I’d love to hear whatcha think!

Stay warm & cozy!

xo

Vicki

5 Veggie Recipes That Belong On Your Holiday Table: Nourished Episode 5

I’m so excited to share this episode of Nourished with you!

One of my favorite things about the holiday season is spending hours around the table with family and friends…and yes, that includes eating a lot of delicious food!

I love making cozy comforting dishes that are healthy, packed with flavor and that don’t leave you feeling stuffed and/or bloated for days.

The best part?

In this episode, I’m cookin’ up a hearty, nourishing plant-based meal that’s simple, delicious and perfect for your next holiday gathering or dinner party with friends.

So whip out your tablecloth and pull up a chair because it’s time to dig in!

What We’re Cookin’:

Mushroom Polentil Pot Pies

Vegan Gravy

Sourdough Stuffing with Artichokes

Get The Grocery List

Mentioned Recipes:

Autumn Citrus Salad

Chocolate Truffles

Now, I’d love to hear from you! What holiday traditions OR veg-heavy dishes are you most looking forward to this year?

And, if you make any of these recipes, let me know – tag me on Facebook or Instagram @VickiMarquez_ or share in the comments below.

Happy Holidays!

xo,

Vicki

P.S. If you’d like to watch Nourished when it airs (or if you want to stream it live), you can get the how-tos on that here –> PHTV Channel 4.

Or subscribe to The VM List (on the right sidebar of this blog) to have episodes delivered right to your inbox!

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