Description
This savory dish features creamy vegan mashed potatoes paired with roasted carrots, mushrooms, chickpeas, and spinach, drizzled with homemade gravy.
Ingredients
Scale
- 2 tablespoons vegan butter (or avocado oil)
- 4 teaspoons minced garlic
- 2 pounds Yukon Gold potatoes (peeled and cut into 1 ½” cubes)
- 3/4 cup unsweetened almond milk or oat milk
- 1/2 cup low-sodium vegetable broth (or chicken broth)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1 16 ounce bag baby carrots
- 8 ounces Baby Bella mushrooms (sliced)
- 1 small yellow onion (thinly sliced)
- 1 15-ounce can chickpeas, drained and rinsed
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 5 ounces baby spinach
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1 cup chicken broth
- 1 1/2 teaspoons fresh thyme (chopped)
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon tamari sauce or soy sauce
- 1 tablespoon cornstarch
- 2 green onions (thinly sliced)
- Microgreens (optional)
Instructions
- Preheat the oven to 400°F. Grease a nonstick cookie sheet with cooking spray and set aside.
- In a large pot, add the oil and garlic and sauté 1-2 minutes over medium heat until golden. Add the potatoes, milk, broth, salt, and pepper; mix together.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are softened.
- Meanwhile, arrange the carrots on one end of the prepared baking sheet, followed by a section of mushrooms tossed with the onion, and chickpeas on the other side. Drizzle with oil, sprinkle all the seasonings evenly, and toss each section together until the veggies are well coated.
- Bake for 30-35 minutes, until the veggies are roasted and begin to caramelize/brown.
- While the veggies bake, in a skillet over medium heat, add the oil, spinach, and salt and cook for 2-3 minutes until it begins to wilt. Turn off the heat and set aside.
- Once potatoes are cooked through and fork tender, use a potato masher to mash everything together until a creamy mashed potato mixture forms.
- Prepare the gravy by combining all the ingredients in a small pot and bring to a boil, whisking until thickened, about 3 minutes. Remove from the heat and set aside.
- Assemble the 4 bowls – evenly divide the mashed potatoes, chickpeas, mushrooms/onions, carrots, and spinach. Drizzle each bowl with the homemade gravy and sprinkle with green onion and microgreens.
Notes
- This recipe can be made gluten-free by using tamari sauce in place of soy sauce.
- Feel free to substitute your favorite vegetables.
- Adjust seasoning to taste according to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg