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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

Thanksgiving Recipe Roundup

If you’re trying to figure out what you’ll make, bring or serve for next week’s Thanksgiving gathering, here are a few ideas to help make your day delicious.

Thanksgiving Recipe Round-Up

Holiday Recipe Roundup

Autumn Citrus Salad w/ Shallot Vinaigrette

Autumn Citrus Salad

Sweet Potato Chutney

Sweet Potato Chutney

Sourdough Stuffing

Sourdough Stuffing

Creamy Vegan Mashed Potatoes

Creamy Vegan Mashed Potatoes

Polentil Mushroom Pot Pies

Polentil Mushroom Pot Pies

Vegan Gravy

Vegan Gravy

Apple Quinoa Crisp

Apple Quinoa Crisp VM

Dark Chocolate Truffles

Dark Chocolate Truffles

And in case you need a little Thanksgiving breakfast inspiration…

Quinoa Pumpkin Porridge

Quinoa Pumpkin Porridge

Maple Pecan Pumpkin Pie Smoothie

Maple Pecan Pumpkin Pie Smoothie

This spread will give you a lot to be thankful for.

And before I let you go, I want to take a minute just to let you know how much I sincerely, truly, deeply appreciate YOU.

The fact that you’re here reading this (when I know you’re bombarded with a zillion other things to do, like plan your holiday menu!) means the world to me.

I mean it from the bottom of my ❤️ !

So, thank you for visiting my site and for being a part of my world. I hope that you and your loved ones have the healthiest, happiest, most finger-lickin’ delicious holiday that ever was.

With all my love and gratitude,

xo💞

Vicki signature

Sweet Potato Chutney

I don’t like to mess with the Thanksgiving menu.

For this meal, I want the traditional family classics – mashed potatoes, stuffing, gravy, veggie casseroles, pumpkin pie – prepared exactly the same way, year after year after year.

If someone tries to the flip the script and switch up the spread, I’m the first to ask (in my loud attention please voice), “EXCUSE ME. HELLO. WHAT’S THAT? AND WHERE ARE THE SWEET POTATO BALLS?”

You can’t just go around disrupting tradition. Am I right?

What I do like, though, is messin’ with the appetizers.

I’ll happily unsubscribe from the typical cheese ball starter for something a little more exciting.

And, yes, that’s the perfect segue into this…

Sweet Potato Chutney

Sweet Potato Chutney

Let’s talk chutney for a minute.

Landing somewhere between a jam, a jelly and a relish, chutney is a sauce-y Indian spread that can be a whole lotta thangs – think: sweet, savory, sour, tangy, nutty, fruity, herb-y, creamy, chunky – used to complement, balance or enhance a whole lotta dishes. 

It can also be a holiday appetizer. 

Sweet Potato Chutney

Here’s why I love chutney for the holidays: 

It’s different. It’s flavorful. It’s easy to make (just choose your favorite fruit, veggie, herb – or combo of all three – then cook with vinegar, sugar and spices), which means more time for decorating and present wrapping.

It’s healthy. It’s adaptable. It meets everyone’s dietary restrictions (plant-based, gluten-free, vegan, soy-free, dairy-free, yaddi yaddi).

And it’s an exciting start for what’s to follow.

Sweet Potato Chutney

Sweet Potato Chutney

INGREDIENTS:

  • 1 tablespoon of coconut (or avocado) oil
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons shallots, minced
  • 1 clove garlic, peeled and minced
  • ½ teaspoon fresh ginger, grated
  • 1 teaspoon Garam Masala
  • 1 large sweet potato, peeled and diced small
  • 2 tablespoons dried cranberries
  • ¼ cup apple cider vinegar
  • 2 tablespoons of maple syrup
  • 2 tablespoons of water
  • Sea salt, to taste
  • 1 teaspoon lemon zest

DIRECTIONS:

  1. Heat coconut oil and red pepper flakes in a saucepan over medium low heat.
  2. Add shallots and cook 2-3 minutes, until soft and translucent.
  3. Stir in the garlic, ginger and Garam Masala and cook until fragrant, about a minute.
  4. Next, add the sweet potato and dried cranberries and lightly sauté for 5 minutes.
  5. Add the vinegar, maple syrup, water and sea salt and stir well to combine.
  6. Bring the mixture to a boil.
  7. Once boiling, reduce heat to low and simmer, covered for 20 minutes – stirring occasionally – until chutney is thick and potatoes are tender and cooked through.
  8. If the mixture is watery, increase the heat, uncover and burn off the liquid until very thick and goopy.
  9. Add the lemon zest, stir and cook 5 minutes more.
  10. Roughly mash some of the chutney with a fork or potato masher to desired consistency.
  11. Place chutney in a mason jar and serve or cover and store in the fridge.

Then go ahead and disrupt tradition.

Enjoy!

xo

Vicki

P.S. In case you’re wondering…I like to serve my chutney with Kite Hill Cream Cheese on RW Garcia Sweet Potato Crackers. And no, it’s not too sweet potato-y. If that’s even a thing?!

P.P.S. Don’t forget to let me know how you like this recipe!

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

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