I can’t think of anything more comforting and delicious than gravy. What about you?
I could probably eat some form of potatoes, whether it be mashed or baked, with gravy for days on end. Which is why this meal was created.
Traditional gravy can be quite heavy and full of fat that isn’t great for your heart or your waistline. For this recipe, I borrowed my favorite gravy from Food 52. They use a small bit of olive oil in theirs but I leave it out which makes this gravy virtually fat-free. But I promise the taste is not lacking. Not even close.
To round out the meal, I decided on roasted mushrooms and chickpeas on a bed of steamed greens. I’m getting hungry typing this out. I’m thinking I need to make this again very soon.
Gravy and Baked Fries with Roasted Chickpeas and Mushrooms
- 1 pound of potatoes, sliced into wedges
- Italian seasoning
- 1/4 tsp salt
- sprinkle of pepper
- 1 batch of this gravy from Food 52.
- Notes: I haven’t yet perfected my own gravy so this is my go-to and I love it.
- I’ve only ever used chickpea flour.
- I usually use water instead of vegetable broth unless I happen to have some on hand. I might add a small pinch of salt if I don’t use broth but taste before you do. You might not need it.
- I leave out the olive oil and it works out great.
- I usually use coconut aminos or Bragg’s liquid aminos (which I prefer)
Roasted Mushrooms and Greens
- 1 1/2 pounds of cremini mushrooms (or mushroom of choice), sliced thin
- 1 TB soy sauce or soy sauce alternative
- 1 TB vinegar of choice (I usually use rice, balsamic, or apple cider vinegar)
- pinch of salt and pepper
- head of dark leafy greens such as Swiss chard, kale, collard greens, or spinach, chopped
- 1 3/4 cups of chickpeas, rinsed and drained.
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- a squeeze of lemon juice
- 2 tsp tahini
- Preheat oven to 400 degrees. Place potatoes on a baking sheet with parchment paper or a baking mat.
- Add a tiny bit of water to baking sheet, sprinkling it over the potatoes. I do this since I don’t use oil.
- Sprinkle potatoes with Italian seasoning, salt, and pepper and mix together.
- Prepare mushrooms by placing them in prepared pan and adding soy sauce, vinegar, salt and pepper.
- Prepare garbanzo beans in a small baking dish with salt, smoked paprika, garlic powder, lemon juice, and tahini (optional). Mix it all together, coating the beans.
- Bake for potatoes, mushrooms, and beans for 20-25 minutes or until on potatoes are tender and mushrooms and beans have a little crisp to them.
- You can flip the potatoes half-way through cooking.
- Stir mushrooms and beans once during cooking.
- While those things are baking, prepare vegan gravy according to Food 52’s recipe.
- About 7 minutes before the potatoes, mushrooms, and garbanzo beans are done, steam greens in a pan with a small bit of water until bright green.
- Once everything is done. Plate it starting with greens. Then add the potatoes, gravy, mushrooms, and beans. And maybe a little more gravy. 😉