Vegan comfort food – chickpea cutlets, potatoes and gravy
|October 1, 2012||Posted by Koalaborg under Food, recipes, Vegan, Vegan Mofo 2012|
My husband finally made the switch to vegetarianism. While he ate mostly vegan at home (he grilled meat outside) and has always been very supportive of raising our kids vegan, it was his choice to eat meat. But recently he decided to just go vegetarian since he was so close anyway, and it has already helped out our budget. He still eats cheddar cheese on some things, but hey we are making progress here, so I’m pretty excited. One thing that he has always said to me, even as an omni, has been that the food I cook makes it easy for him to eat vegan. He likes flavorful, sustaining meals, and this particular meal is his FAVORITE!
This is a real stick to your ribs, go crash on the couch afterwards type of meal. Chickpea cutlets from Veganomicon, mashed potatoes with corn and steamed broccoli, and everything covered with Country Gravy (this the recipe from the box of Tofurky roast). Here is the recipe for the gravy:
1/2 cup nutritional yeast
1/2 cup unbleached all purpose flour
2 Tbsp canola oil
2 cups vegetable broth (I use Better Than Bouillon Vegetable Stock – 2 cups water plus 2 tsp stock)
2 cups almond milk (or your preferred non-dairy milk)
1 Tbsp soy sauce (optional)
Heat the oil in a medium saucepan, and add nutritional yeast and flour. Stir frequently with a whisk – you want to slightly toast but not scorch the flour/nooch mixture. Add the 2 cups vegetable broth and whisk briskly to combine and mix up most of the lumps. Add the milk and whisk again. Add soy sauce if using, and give a good stir. Heat at medium heat, stirring frequently, until it thickens slightly. Almond milk will give you a somewhat thinner gravy than soy but it does thicken up as it cools.