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My vegetarian (it's actually vegan) gravy is one of my most coveted recipes. I look forward to digging out this recipe each November, experimenting with different vegetables I have in the fridge or look particularly lovely at the market and, most importantly, drowning my potatoes, stuffing, bread and another other dish on my plate that gets in the way of this thick, earthy sauce. Here I've paired it with baked sweet potatoes I got from the CSA. I wanted a simple accompaniment for the gravy here, but for Thanksgiving, perhaps a sweet potato casserole would be in order. Either way, the slightly sweet sweet potato marries well with the root vegetable-based vegan gravy.
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Baked Sweet Potatoes with Vegetarian Gravy

November 16, 2008

condiment, fall, gluten-free, side, vegan, winter

My vegetarian (it's actually vegan) gravy is one of my most coveted recipes. I look forward to digging out this recipe each November, experimenting with different vegetables I have in the fridge or look particularly lovely at the market and, most importantly, drowning my potatoes, stuffing, bread and another other dish on my plate that gets in the way of this thick, earthy sauce. Here I've paired it with baked sweet potatoes I got from the CSA. I wanted a simple accompaniment for the gravy here, but for Thanksgiving, perhaps a sweet potato casserole would be in order. Either way, the slightly sweet sweet potato marries well with the root vegetable-based vegan gravy.

Information

Servings: 6
Time: About 40 minutes active; 2 hrs total
Price:  About $15.50 total; $2.57 total
Nutrition (per serving):
Calories: 327.9
Protein: 7.2g
Fat: 1g
Saturated fat: 1g
Carbohydrates: 59.1g
Fiber: 8.4g
Sodium: 1177.5mg
Cholesterol: 1.6mg
High In:
Good Source:
Low In:

Ingredients

  • 6 sweet potatoes
  • 2 Tbsp EVOO
  • 2 medium onions, sliced
  • 3 large carrots, thickly sliced
  • 5 turnips, peeled and cubed
  • 2 celery, thickly sliced
  • 1/2 lb mushrooms, I used creminis
  • 3 cloves of garlic, minced
  • 1/2 tsp SnP each
  • 1/2 cup white wine
  • 1/2 tsp each dried thyme and marjoram or 1 tsp fresh
  • 2 Tbsp soy sauce
  • 4 cups vegetable stock, if you saved the mushroom liquid from last week, use it here
  • 2 Tbsp flour

Preparation

  1. Preheat oven to 400 degrees. Line a sheet pan with foil and spray with cooking spray. Wash sweet potatoes to remove dirt. Trim the ends. Prick several times with a fork and line up on cooking sheet. Bake for 40-60 minutes depending on thickness.
  2. Meanwhile, heat 1 Tbsp EVOO in a large pot over medium-low heat. Add all the vegetables (onion through garlic) plus SnP. Cover and cook 30 minutes, stirring occasionally.
  3. Uncover pan, increase heat to medium and cook 10 minutes more. Add wine and simmer for 2-3 minutes. Stir in herbs and stock. Reduce heat to low, cover and simmer 30 more minutes. Puree the vegetables in batches. Take time and care to blend thoroughly to avoid lumps later. Add pureed vegetables back to the pot and keep warm over low heat.
  4. Somewhere in the middle of steps #2 and #3 the potatoes will be done. Remove from oven and let cool. Re-warm in oven just before serving.
  5. Meanwhile, heat remaining 1 Tbsp EVOO in a small skillet. Stir in flour and cook a few minutes, until flour starts to brown. Whisk into pureed vegetables. Cook 3-5 minutes until gravy thickens.

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