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Cornish Hen is roasted with fresh veggies until juicy & crispy. Serve with a side salad and homemade buns for a hearty meal that will impress your guests!
This chicken enchiladas recipe is cheesy & full of zesty flavor. Top with sour cream, cilantro, and sour cream for a Mexican-inspired dish.
Loaded with delicious cheeseburger ingredients, this cheeseburger burrito recipe puts a different spin on a classic Mexican dish.
This vegan onion gravy is light, creamy, and packed with flavor from caramelized onions and garlic. It requires just 7 ingredients and can be made in under 20 minutes. Enjoy it over some mashed potatoes for a comforting meal, or serve it as part of your Thanksgiving or Christmas dinner. The trick to getting a…
The post Vegan Onion Gravy appeared first on My Pure Plants.
This vegan onion gravy is light, creamy, and packed with flavor from caramelized onions and garlic. It requires just 7 ingredients and can be made in under 20 minutes. Enjoy it over some mashed potatoes for a comforting meal, or serve it as part of your Thanksgiving or Christmas dinner.
The trick to getting a deep flavor in this vegan onion gravy is to caramelize the onions. It might take a little longer, but it’s worth it. Also, make sure to blend the gravy until it is super smooth for the best texture.
For more delicious holiday side dishes, try my vegan mashed potatoes with celery root, or vegan scalloped potatoes.
[feast_advanced_jump_to]I absolutely adore this vegan onion gravy recipe for its simplicity. It is a light, simple, and creamy gravy that requires only 7 ingredients. The best part is that it does not require any meat drippings to achieve a rich, savory flavor.
The use of simple ingredients like onion, garlic, vegetable broth, and dairy-free milk, along with the unique combination of soy sauce, brings out a depth of flavor that is simply irresistible. Plus, using corn starch instead of all-purpose flour as a thickening agent gives this gravy a velvety smooth texture that is just perfect.
I also love how easy and quick it is to make. The entire process takes just 20 minutes, making it a go-to recipe for me, especially on busy weeknights. It is a foolproof recipe that anyone, regardless of their cooking skills, can master.
This vegan onion gravy is a simple and delicious recipe that uses easy-to-find, plant-based ingredients. You can find these ingredients at your local grocery store or even in your pantry.
Onion and garlic are the stars of this recipe, giving it a rich, savory flavor that is the perfect complement to mashed potatoes, vegan roasting, or your favorite plant-based dishes.
Cornstarch is the key to achieving a thick, lusciously smooth gravy texture, which is essential for a good onion gravy. It is a vegan-friendly and gluten-free option for thickening the gravy.
Vegetable broth and soy sauce add a depth of flavor that is both savory and satisfying. They help to achieve that classic umami flavor that is so characteristic of a good gravy.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
To make this delicious vegan onion gravy, the most important piece of equipment you will need is a good quality saucepan. It is essential for sautéeing the onions and garlic, as well as for properly combining and heating the rest of the ingredients. I recommend using a heavy-bottom saucepan, as it distributes the heat more evenly, helping to prevent the gravy from sticking or burning.
STEP 1
Start by peeling and finely chopping your onion and garlic. For a super fine chop, use a garlic press or a chopping bowl of a hand blender.
STEP 2
Heat a saucepan to medium heat and add your vegan butter. Stir until it is completely melted. Then, add the finely chopped onion and cook for two minutes.
STEP 3
Next, add the finely chopped garlic and cook for an additional minute. Now, add the cornstarch and whisk quickly to combine with the butter.
STEP 4
Gradually add the vegetable broth to the saucepan, about half a cup at a time, making sure to mix until perfectly combined to avoid lumps.
STEP 5
Then, add soy sauce or tamari and whisk again.
STEP 6
Now, add the dairy-free milk in the same manner, about half a cup at a time. Make sure to mix well after each addition. Finally, season the gravy with salt, pepper, and any optional dried ground herbs. Your vegan onion gravy is ready to serve.
For the best vegan onion gravy, the key is to add the vegetable broth and dairy-free milk gradually, mixing thoroughly as you go. This technique helps to prevent lumps from forming, giving you a smooth, velvety gravy.
For a richer flavor, consider caramelized onions. This will add a touch of sweetness and a deeper, richer flavor to your gravy. Simply cook the onions for a longer time until they are soft, brown, and caramelized before adding the garlic and proceeding with the recipe as usual.
If you are a fan of mushrooms, why not add them to your gravy? I suggest adding finely chopped mushrooms when you sauté the onions. They will bring a unique texture and a rich, earthy flavor to the gravy.
If you prefer a smoother gravy, use an immersion blender to blend the gravy until it reaches your desired consistency. This will give you a velvety smooth gravy that is perfect for pouring over mashed potatoes or biscuits.
This easy vegan onion gravy is a versatile and delicious addition to a variety of plant-based meals. It pairs beautifully with classic comfort foods and is a great way to elevate your favorite dishes.
Consider serving it with a hearty plate of vegan mashed potatoes with celeriac for a comforting and satisfying meal that is perfect for any night of the week.
It also goes well with a variety of potato dishes. Try it with some roasted potatoes, a side of potato fries for a Canadian Poutine, or even some Yorkshire pudding for a traditional British meal.
For a lighter option, this gravy is a delicious addition to roasted cauliflower. The rich, savory flavor of the gravy perfectly complements the nutty, caramelized flavors of the cauliflower, making for a truly delicious dish.
And don’t forget about the main dishes. It is a perfect accompaniment to a variety of vegan meat substitutes. Consider serving it with a lentil loaf, shepherd’s pie, meatballs, nut roast, or sausages for a hearty and satisfying meal.
Storing and reheating this vegan onion gravy is simple, and the best part is that the flavors continue to meld and intensify, making it even more delicious with time.
To store the leftovers, allow the gravy to come to room temperature after cooking. Once cooled, transfer it to an airtight and place it in the refrigerator. It should stay fresh for about 3 to 4 days.
I do not recommend freezing this particular recipe, as the texture of the onions and the consistency of the gravy can be compromised once it is thawed. However, you can always make a larger batch and store the extra portions in the refrigerator for a few days.
To reheat, simply transfer the gravy to a saucepan and place it over medium heat. Stir it occasionally as it heats to ensure that it warms evenly. If you prefer, you can also reheat it in the microwave. Just be sure to stir it every minute or so to prevent it from developing any cold spots.
Yes, you can. If you don’t need the recipe to be gluten-free, all-purpose flour is a great alternative to corn starch. Just keep in mind that it may take a bit longer to thicken the gravy, so you will need to adjust the cooking time accordingly.
If you don’t have vegan butter on hand, you can use sunflower oil, coconut oil, or another neutral-tasting shortening. These will all help to give your gravy that rich, creamy texture. However, if you want to mimic the buttery flavor, you can add a little bit of nutritional yeast to the gravy.
If you are allergic to soy or simply don’t like the flavor of soy sauce, you can use coconut aminos instead. Coconut aminos are made from the sap of the coconut tree and have a similar salty flavor to soy sauce. Alternatively, you can use a bit of miso paste or just season the gravy with salt to your liking.
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The post Vegan Onion Gravy appeared first on My Pure Plants.
Succotash has remained a popular dish for a reason. In this recipe all the sweet, savory, and aromatic flavors are perfectly combined. Make this your next bring along to a potluck, BBQ, or picnic.
This savory shrimp with ramen recipe is a tasty meal packed with ramen noodles, fresh veggies, shrimp, and plenty of flavor.
This sloppy Joe pie is the ultimate in comfort food with a saucy meat filling baked in a fluffy biscuit crust.
This hamburger soup crockpot is a comforting and easy-to-make dish featuring lean ground beef, russet potatoes, and mixed vegetables, perfect for a satisfying meal.
This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
The post Shakshuka appeared first on Budget Bytes.
Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.
Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!
Here’s what you’ll need to make this easy shakshuka recipe:
This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:
Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!
My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.
This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!
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Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!
If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!
The post Shakshuka appeared first on Budget Bytes.
If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals! Why I Love This Recipe…
The post Mexican Enchiladas appeared first on Weelicious.
If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals!
Feel free to get creative with your enchiladas! Here are some ways you can switch it up:
Step 1: Preheat the oven to 350°F. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and salt, cooking for 3 minutes.
Step 2: Add the red bell pepper and cook for another 2 minutes. Stir in cumin and garlic, and cook for an additional minute before removing the mixture from the pan.
Step 3: Let the mixture cool slightly, then add the shredded chicken, corn, and 1 cup of cheese. Stir to combine.
Step 4: Pour half of the enchilada sauce into a 9 x 11-inch baking dish.
Step 5: Lay a tortilla flat, add about ½ cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish. Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Step 6: Pour the remaining enchilada sauce over the top and sprinkle with the remaining ½ cup of cheese. (If planning to freeze, do so after this step!).
Step 7: Cover with foil and bake for 25-30 minutes (35-40 minutes if baking from frozen).
Step 8: Serve with a dollop of sour cream and chopped cilantro if desired.
Absolutely! You can assemble the enchiladas and refrigerate or freeze them before baking. Just add 10-15 minutes to the cooking time if starting from frozen.
Serve these with a side of Mexican rice, pinto or refried beans or a fresh salad for a complete meal. You could also pair them with my homemade guacamole recipe and some pico de gallo with baked tortilla chips.
If you’re looking for a dish that’s packed with flavor, easy to make, and sure to please the whole family, then you’re going to love these Mexican Enchiladas! This recipe is a go-to for busy nights when I need something hearty and delicious on the table fast. Whether you’re making them for a weeknight meal or prepping ahead to freeze, these enchiladas are as satisfying as they are simple.
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The post Mexican Enchiladas appeared first on Weelicious.
