Mercy me, this entire situation is delicious. I can’t think of a better way to eat my veggies. Roasted until brown and juicy, piled on top of the most luscious mashed potatoes and covered in a uniquely wonderful gravy.
Serves: 4 to 6
2 cups (256 g) coarsely chopped carrots
2 cups (266 g) diced sweet potatoes
1 cup (128 g) coarsely chopped parsnips
10 large cloves garlic
½ medium Vidalia onion, diced
2 tbsp (30 ml) olive oil
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
3 lbs (1.4 kg) russet potatoes, peeled and diced
½ cup (120 g) vegan butter
½ cup (120 ml) nondairy milk
½ cup (120 ml) full-fat coconut milk or coconut cream
Salt, to taste
Black pepper, to taste
½ cup (120 g) vegan butter
2 medium shallots, diced
¼ cup (30 g) all-purpose flour
2½ cups (600 ml) vegetable broth
¼ cup (60 ml) vegan red wine
1 tbsp (15 ml) balsamic vinegar
2 sprigs fresh thyme
Salt, to taste
Black pepper, to taste
Preheat the oven to 375°F (191°C).
Put the carrots, sweet potatoes, parsnips, garlic and onion on a medium baking sheet.
Drizzle the oil over the vegetables and then sprinkle them with the thyme, salt and black pepper. Toss to coat all the vegetables.
Roast the vegetables for 20 to 25 minutes, or until they are brown and cooked through.
In the meantime, make the mashed potatoes. Add the potatoes to a large pot of cold water. Bring the water to a boil over high heat, then reduce the heat to medium. Simmer the potatoes for 15 to 20 minutes, or until they are very tender.
While the vegetables are roasting and the potatoes are boiling, start the red wine–shallot gravy.
In a large nonstick skillet over medium-high heat, melt the butter. Add the shallots.
Sauté the shallots, reducing the heat as needed to prevent burning, for 3 to 5 minutes, or until the shallots are translucent.
Add the flour and stir to coat the shallots in the flour. Add the broth, wine (I like to use cabernet sauvignon) and vinegar and whisk to combine. Make sure there are no lumps of flour.
Add the thyme and a few pinches of salt and black pepper.
Simmer the gravy for 10 to 15 minutes, or until it is thick and the strong red wine flavor has cooked off. Taste and adjust the seasonings. Keep the gravy warm.
When the potatoes are tender, drain them and return them to the pot. Mash all of the potatoes with a potato masher.
Add the butter, nondairy milk, coconut milk, salt and black pepper. Mash the ingredients together and then stir until the potatoes are creamy. Taste and adjust the seasonings.
To serve, put some mashed potatoes in a bowl, top them with some roasted vegetables and drizzle everything with some gravy.