Description

Grab a bowl and get ready for an ultimate comfort food paradise. Rich, flavorful, and cozy, this Roasted Veggies in Golden Gravy boasts hearty potatoes, sweet pearl onions, wholesome carrots, earthy celery, and nourishing cauliflower all bathed in an aromatic golden gravy. This perfectly seasoned gravy is full of soul warming goodness that is sure to have the entire family seated at the table in a flash to down all these tasty veggies. It’s hearty, delicious, and sure to make your belly happy.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

Ingredients

Scale

Roasted Vegetable Ingredients:

2 lbs. Russet potatoes, peeled, cubed *
3 celery ribs, chopped
3 carrots, coins
8 oz. cauliflower, cut in large florets *
4 oz. frozen pearl onions *

Gravy Ingredients:

2 Tablespoon GF flour (or flour of choice) *
1 Tablespoon unsalted almond butter *
2 teaspoons tomato paste
2 cups vegetable broth *
1 cup water (or vegetable broth)
2 Tablespoons reduced sodium tamari *
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
2 Tablespoons dried minced onions
1 teaspoon dried crushed thyme leaves (+/-) *
1/8 to ¼ teaspoon ground rosemary (+/-) *
1/8 to ¼ teaspoon dried rubbed sage (+/-)
1 teaspoon dried ground mustard powder
1 teaspoon sea salt (+/-) *
1/8 – ¼ teaspoon black pepper (+/-) *

Optional Additional Ingredients:

1 cup frozen peas, thawed
1 cup frozen corn, thawed

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Instructions

Preheat the oven to 400 F.
Prepare all the Roasted Vegetable Ingredients and place in a 13 x 9 baking dish, set aside.
In a medium-sized nonstick skillet or similar-sized stock pot, add the flour, almond butter and tomato paste, continuously stir over medium heat for about 1 to 2 minutes. Then add the broth and water and stir to combine. Then add all your remaining Gravy ingredients. Stir over medium heat until the gravy has slightly thickened (see recipes notes) and the ingredients are completely incorporated, about 4 minutes.
Pour the gravy over the vegetables, mix well, then cover the baking dish tightly with a lid or foil (make sure the foil does not touch the food) or place an inverted baking sheet over top, and bake at 400 F for 30 minutes.
After 30 minutes, remove the cover (if adding frozen corn or peas, thaw and add now – stir them down into the gravy and veggies) return the dish uncovered (see recipe notes) to the oven and bake for an additional 20 minutes or until the veggies have reached the desired tenderness. Remove from the oven. Let cool down for 5-10 minutes, serve, and enjoy.

Notes

*Gravy: This gravy starts out very thin but will thicken up in the oven as the potatoes release their starches. Additionally, our family was totally divided over the kitchen tests on the amount of gravy. Here’s the scoop, if you like a lot of gravy, then keep the foil/lid on the baking dish the whole entire time it is in the oven, except for the last 5 minutes, then remove the foil/lid. If you like the gravy to become very thick and concentrated, then follow the directions in Step 5 which is to uncover the dish and bake for 20 minutes.

*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Almond Butter Substitutes: You can substitute the almond butter with different nut/seed butters (sunflower butter, cashew butter, etc.); however, just know that different nut/seed butters will slightly influence the flavor.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

*Frozen Pearl Onions: We used Birds Eye Frozen White Pearl Onions. We love them. We used about 23-25 small frozen pearl onions or about 1 cup. If you can’t find frozen white pearl onions then substitute with a roughly chopped medium yellow onion. The frozen pearl onions are perfectly sweet and add a nice layer of flavor to the dish. If you can find them, definitely pick up a bag. We use them in other recipes as well if you are worried that you won’t use them all.

*Rosemary: If you are using crushed rosemary leaves (versus ground rosemary powder), grind them into a powder, then measure, or consider using a tad bit more to pop the flavor.

*Potatoes: The amount is about 7 small/medium potatoes. Keep the size of your potatoes uniform and small enough that they will be done and tender within the 30 to 40-minute timeframe, but not so small that they turn into mush.

*Cauliflower: The amount is about 2 ½ cups large cauliflower florets. Keep the size of your cauliflower uniform and small enough that they will be done and tender within the 30 minute timeframe, but not so small that they turn into mush.

*Flour: We used Bob’s Red Mill gluten free all-purpose baking flour blend. You can use the flour of your choice.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes: 4 – 5 Servings

*Storage: Refrigerate and use within 5 days.