Mushroom, Gravy & Delikatess Potato Follow for daily vegan inspiration . . Gor…

Mushroom, Gravy & Delikatess Potato
Follow vegandemocracy for daily vegan inspiration ๐Ÿคญ๐ŸŒฑ๐Ÿ’š
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Gorgeous gravy, mushrooms, asparagus (or Brussels sprouts!) and creamy potatoes, all cooked together and ready to serve from the skillet. No veggie peeling necessary, and cooking the gravy with the veg enhances the flavours
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by missmarzipancom ๐Ÿ‘โ €
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1 cup + 2 tsp (250 ml) oat-based cooking cream (or soy or whatever you like)โ €
3 tbsp + 1 tsp (50 ml) white wine/cooking wineโ €
1 tsp vegetable stock powderโ €
1/2 tsp garlic powder (or 1 clove crushed garlic)โ €
A pinch of sweet paprikaโ €
5 asparagus spears, each chopped into thirds (or two handfuls of Brussels sprouts, cleaned and halved)โ €
Around 9 oz (250 g) brown button mushrooms/forest champignons, cleaned and slice in halfโ €
1.65 pound (750 g) delikatess potatoes (or very small new potatoes)โ €
Salt and pepper to seasonโ €
Boil the washed and scrubbed potatoes, skins on, for around 15 minutes, adding the asparagus for the final 2-3 minutes of cooking time.โ €
Meanwhile sautรฉe the halved mushrooms in an oven-safe skillet (I prefer cast iron) until they are turning golden (I tend to use a little oil for this). In a medium sized bowl, mix the plant cream, wine, stock powder, garlic powder and paprika. Stir to combine.โ €
Add the cooked potatoes to the skillet along with the asparagus. Pour over the gravy mix.โ €
Allow to bubble away on the stove top for around 3 minutes or until the alcohol has cooked off and the gravy is turning brown and lovely.โ €
Pop the skillet under your grill on high heat 400-425ยฐF (200-220ยฐC) for 2-3 minutes or until the the tops of the goodies in the skillet are browning.โ €
Mind the hot pan and handle, but season to taste, dig in and enjoy!โ €
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23 thoughts on “Mushroom, Gravy & Delikatess Potato Follow for daily vegan inspiration . . Gor…”

  1. Looks delectable! ๐Ÿฅฆ๐Ÿฅ’๐Ÿฅ .

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