We are in love with all things Gardein. They make great meatless products and help make those pre-vegan meals happen again. We don't use a lot of "fake meats", but this meal was so delicious, it was totally worth it!
Looking for more Vegan Dinners? Try BBQ Tempeh over Cauliflower Rice, Kale Stuffed Eggplant Parm, Sriracha Roasted Tofu with Rainbow veggies, Chick'n in Mushroom gravy with Stuffing And finish with Chocolate Covered Cherry Cake
Recipes:
Vegan garlic mashed potatoes:
8 cups potatoes, cubed
1 tsp turmeric
Olive oil
2 cup plant milk
1/2 cup vegan butter
5 cloves fresh garlic, pressed
Salt & pepper
1 tsp turmeric
Olive oil
2 cup plant milk
1/2 cup vegan butter
5 cloves fresh garlic, pressed
Salt & pepper
Beefless tips & gravy:
2 (9 oz.) Bags of Gardein beefless tips
8 oz. of sliced portobella mushroom
Oil to sautée
2 Tbsp. flour
8 oz. of sliced portobella mushroom
Oil to sautée
2 Tbsp. flour
2 Tbsp. Earth Balance ( or other vegan butter)
1/2 tsp arrowroot (or corn starch)
1/2 tsp each- cumin, garlic powder & thyme
Salt and Pepper to taste
1 cup vegetable stock
1/2 tsp each- cumin, garlic powder & thyme
Salt and Pepper to taste
1 cup vegetable stock
Lemony Roasted Vegetables:
6 cups fresh vegetables (whatever you have on hand will do)
1 large lemon, juiced
1-2 tsp. Italian seasoning
1-2 tsp. Italian seasoning
Salt and pepper to taste
Smokey Sweet Peas :
2 cups of frozen sweet peas
1/4 cup of vegetable broth
1 tsp paprika
Method:
Squeeze fresh lemon juice over vegetables. Add Italian seasoning, and pepper to taste.
Place both sheet pans in the oven to roast for about 30 minutes.
While vegetables and potatoes roast, prepare your beefless tips *and gravy...
In a deep skillet over medium high heat, brown Gardein beefless tips *, mushrooms and onions in a little bit of oil.
Remove beefless tips, mushrooms and onions from the skillet and set aside. * Do not remove liquid from the pan, it will help flavor your gravy!
Add butter and flour to the skillet. Whisk until the lumps are gone.
Add vegetable broth, cumin, garlic powder, thyme, arrowroot, salt and pepper to skillet. Whisk again to combine.
Allow to come to a boil.
Reduce heat to medium.
Add 1/2 cup of plant milk and whisk again.
Add beefless tips and mushrooms back to the gravy. Cook an additional 10 minutes, stirring occasionally, to allow gravy to thicken.
While gravy thickens prepare your potatoes:
Melt 1/2 cup of butter over medium heat. Add crushed garlic.
Allow garlic to flavor butter, but do not let it burn. Once you smell the garlic, it's time to add the milk.
Add 2 cups plant milk to the butter and bring to a simmer.
In a large bowl, blend roasted potatoes, warm milk, salt and pepper with a hand mixer on medium, until smooth and creamy.
In a sauce pan over medium heat, warm up peas, vegetable broth and paprika.
Assemble :
Pour beefless tips and gravy over potatoes. Serve with peas and roasted vegetables.
Makes 4-6 servings
* If you can't find Gardein beefless tips, you can use any beefless tips, seitan, tofu or even just extra mushrooms.
Smokey Sweet Peas :
2 cups of frozen sweet peas
1/4 cup of vegetable broth
1 tsp paprika
Method:
Preheat oven to 400°.
In a large mixing bowl, toss potatoes with turmeric, salt and pepper and enough olive oil to coat potatoes.
Pour potatoes on to a baking sheet.
On another greased, sheet pan, add mixed vegetables.
In a large mixing bowl, toss potatoes with turmeric, salt and pepper and enough olive oil to coat potatoes.
Pour potatoes on to a baking sheet.
On another greased, sheet pan, add mixed vegetables.
Squeeze fresh lemon juice over vegetables. Add Italian seasoning, and pepper to taste.
Place both sheet pans in the oven to roast for about 30 minutes.
While vegetables and potatoes roast, prepare your beefless tips *and gravy...
In a deep skillet over medium high heat, brown Gardein beefless tips *, mushrooms and onions in a little bit of oil.
Remove beefless tips, mushrooms and onions from the skillet and set aside. * Do not remove liquid from the pan, it will help flavor your gravy!
Add butter and flour to the skillet. Whisk until the lumps are gone.
Add vegetable broth, cumin, garlic powder, thyme, arrowroot, salt and pepper to skillet. Whisk again to combine.
Allow to come to a boil.
Reduce heat to medium.
Add 1/2 cup of plant milk and whisk again.
Add beefless tips and mushrooms back to the gravy. Cook an additional 10 minutes, stirring occasionally, to allow gravy to thicken.
While gravy thickens prepare your potatoes:
Melt 1/2 cup of butter over medium heat. Add crushed garlic.
Allow garlic to flavor butter, but do not let it burn. Once you smell the garlic, it's time to add the milk.
Add 2 cups plant milk to the butter and bring to a simmer.
In a large bowl, blend roasted potatoes, warm milk, salt and pepper with a hand mixer on medium, until smooth and creamy.
In a sauce pan over medium heat, warm up peas, vegetable broth and paprika.
Assemble :
Pour beefless tips and gravy over potatoes. Serve with peas and roasted vegetables.
Makes 4-6 servings
* If you can't find Gardein beefless tips, you can use any beefless tips, seitan, tofu or even just extra mushrooms.
Serve with crescent rolls Or my Vegan cheddar Biscuits
