Okay, so this recipe was born from sprouted potatoes. I know that sounds strange, but let me explain. Last week I had a massive bag of potatoes I’d bought that had started sprouting, which meant I needed to use a lot of potatoes in a short period of time. My solution? Potato soup! I’d made it before, but with dairy, which I am trying to cut out of my diet at the moment, so I thought I’d try a vegan version instead. I popped everything into the slow cooker, set the timer, and went to bed. The next morning, my ‘soup’ was ready! I tasted it and it was packed full of flavor, but I couldn’t help but think…this reminds me of something…oh my gosh it’s gravy! The color, the consistency, the flavor…all exactly like gravy. That night for dinner I spooned my new creation on top of…you guessed it…POTATOES, and it was divine.
- 5 medium-sized russet potatoes
- 1 small yellow onion
- 2 tbsp minced garlic
- 7 cups vegetable broth
- 1 tbsp seasoning salt (Knorr ‘Aromat’ is the best Dutch equivalent of this, for my Dutchies)
- 2 tbsp vegan cream cheese (plain or herb)
- Dice the potatoes (cleaned with skin still on) and onion.
- Add potatoes, onion, minced garlic, vegetable broth, and seasoning salt to slow cooker.
- Cook on low for 10 hours.
- Then add the room-temperature vegan cream cheese to the mixture.
- Puree with a hand blender until everything is well blended.
- Pour over mashed potatoes, (vegan) meatballs, french fries (or poutine for my fellow Canadians), or whatever else your heart desires. And enjoy!
-If you don’t have a slow cooker (€22.65 // $36.98), or if you wan’t to prepare the gravy in a fraction of the time, you can try this recipe on the stove! Simply replace steps 2 & 3 listed above with these:
2. Bring vegetable stock to a simmer in a large pot, then add potatoes, onion, minced garlic, and seasoning salt.
3. Simmer for 30 minutes, until potatoes are super tender.
-If you can’t find vegan cream cheese, you can omit it. You just might lose a bit of the creaminess, which gives it that rich gravy consistency.