Ok, first off, if you don’t know how to make mashed potatoes…. you should. They are one of the best winter foods ever! Add some chickpea gravy and you’ll be well on your way to making a holiday dinner to impress your veggie and non veggie pals.
about 2 pounds of potatoes (russet or yukon gold) cut into 1 inch chunks
3 Tbsp non hydrogenated margarine ( I use Earth Balance)
1/2 cup veggie broth or soy milk
salt and pepper to taste
Bring potatoes to a boil for 20 min or so until they are tender.
Drain the potatoes and then add to a large bowl or back into the cooking pot.
add the margarine, soy milk (or veggie broth), salt and pepper and mash with a hand mixer or potato masher until light and fluffy.
1/4 cup all purpose flour *GF variation, use GF all purpose flour or Garbanzo bean flour
2 1/2 cups water
1 Tbsp olive oil
1 medium onion,chopped
2 tsp mustard seeds
3 cloves garlic, minced or crushed
1 16 oz can chickpeas, rinsed
2 pinched cumin
2 pinches paprika
pinch of rosemary
pinch of thyme
pinch of oregano
pinch of coriander
3 Tbsp soy sauce * GF variation, use Tamari or other GF soy sauce
juice of 1 lemon
1/4 cup nutritional yeast
Mix water and flour until dissolved. In a large skillet add olive oil, onions, and mustard seeds and cook for 10 minutes until browned. Add garlic and lightly mashed chickpeas and stir together and then add spices, soy sauce and lemon juice. Lower heat and add flour mixture and stir until thick, add nutritional yeast. If it looks too thick, add a bit more water. Serve on potatoes, tofu, seitan or veggies. Vegan with a Vengeance