Big on flavour, light on effort! Gorgeous gravy, mushrooms, asparagus and creamy delikatess potatoes (or small potatoes of choice), are all cooked together in this tempting dish that’s ready to eat straight from the pan, if you like. This is low-fuss (no veggie peeling necessary!) veggie comfort food deluxe.
If you’re not quite convinced yet, keep in mind that cooking the gravy with the vegetables enhances the flavours of both.
So, grab a skillet pan and the ingredients listed below, and give this delicious meal a try.
♥, Marisa
VEGAN MUSHROOM, GRAVY AND POTATO SKILLET
INGREDIENTS
1 cup + 2 tsp (250 ml) oat-based cooking cream (or soy or whatever you like)
3 tbsp + 1 tsp (50 ml) white wine/cooking wine
1 tsp vegetable stock powder
1/2 tsp garlic powder (or 1 clove crushed garlic)
A pinch of sweet paprika
5 asparagus spears, each chopped into thirds
Around 9 oz (250 g) brown button mushrooms/forest champignons, cleaned and sliced in half
1.65 pound (750 g) delikatess potatoes (or very small potatoes)
Salt and pepper to season
DIRECTIONS
- Boil the washed and scrubbed potatoes, skins on, for around 15 minutes, adding the asparagus for the final 2-3 minutes of cooking time.
- Meanwhile sautée 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.
- Add the cooked potatoes to the skillet along with the asparagus. Pour over the gravy mix.
- 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.
- Pop the skillet under your grill on high heat 400-425°F (200-220°C) for 2-3 minutes or until the tops of the vegetables in the skillet are browning.
- Mind the hot pan and handle, season to taste, dig in and enjoy!
