Gravy and Baked Fries with Roasted Chickpeas and Mushrooms

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
Serves: 3-5

Potatoes:

  • 1 pound of potatoes, sliced into wedges
  • Italian seasoning
  • 1/4 tsp salt
  • sprinkle of pepper

Vegan+Gluten Gravy

  • 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

Roasted Chickpeas

  • 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
  1. Preheat oven to 400 degrees. Place potatoes on a baking sheet with parchment paper or a baking mat.
  2. Add a tiny bit of water to baking sheet, sprinkling it over the potatoes. I do this since I don’t use oil.
  3. Sprinkle potatoes with Italian seasoning, salt, and pepper and mix together.
  4. Prepare mushrooms by placing them in prepared pan and adding soy sauce, vinegar, salt and pepper.
  5. 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.
  6. 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.
  7.  You can flip the potatoes half-way through cooking.
  8. Stir mushrooms and beans once during cooking.
  9. While those things are baking, prepare vegan gravy according to Food 52’s recipe.
  10. 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.
  11. Once everything is done. Plate it starting with greens. Then add the potatoes, gravy, mushrooms, and beans. And maybe a little more gravy. 😉

 

 

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  • Raise your hand if you love sour cream but you don't love dairy!! 🙋🏼‍♀️🙋🏼‍♀️🙋🏼‍♀️
Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
Recipe: 
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
  • HELLOOO EVERYONE!! 💕
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. ✌💜
  • @thedomramirez and I had some fun making some banana sushi for dessert. 😂😍 Simply cover banana in nut butter and roll in toppings of choice.
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We are freezing some for those times we want a sweet snack.
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I bet these would be a lot of fun to make with kids, too.
  • 😍😍😍
  • Wise words from Roots!
#Repost @rootszerowastemarket
• • • • •
There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
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#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
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