One thing I struggle with is multi-course meals. Even though a steak, mashed potatoes, and a vegetable might not seem multi-course, to someone who prefers one pot or one pan type meals, it kind of is. One reason I have a hard time with meals that involve more than one or two things going at the same time is that it’s hard to keep everything in order and being done at the same time so it stays hot ‘n fresh. But every once in a while, I like to eat something that more closely aligns with the classic American dinner meal. And when I do, I like to make it easier and figure out the best order to start.
- Mashed potatoes. Boiling the potatoes is the longest part of the process, so I get the water going while I am washing and chopping potatoes. Once those are bubbling, set a timer for 15 minutes. But no rest yet.
- Golden gravy. Get the ingredients out while the potatoes are boiling, then get set to assembling it. My adapted recipe is below.
- Back to the taters. By this time the potatoes should be done and ready to toss into the stand mixer. Add the other mashed potato fixins (mine are milk, butter, sour cream, salt and pepper). Mix them up and let them rest.
- Kale, though. With a free hot burner available, put a large frying pan on it, add in oil, and let it heat through but remember it won’t take long because the eye was just hot from the potatoes. Once heated, add in the kale and begin using tongs to turn it as it sautes.
- Back to the gravy. Gravy should be ready by now. Remove it from the heat, whisk it real nice, and set aside.
- Kale’s done! Remove it to a platter or the dinner plate and turn the heat down slightly.
- Celebration roast. Put 1/4-1/2″ slices of Field Roast’s Celebration Roast in the pan where the kale was, and use the tongs to turn it a few times until it’s lightly browned on both sides and warmed through.
- Assemble the plate as each item is ready. Add gravy to the potatoes or roast as desired.
One of my favorite parts of this whole meal is the gravy. I’ve adapted my version to consist entirely of pantry ingredients for ease of making, because I find that the times I want this the most are the times I need to worry about ingredient gathering the least.
(Slightly adapted from this version)
- 1/3 cup olive or vegetable oil
- 1/2 cup very finely diced onion or 1 tablespoon onion powder
- 1/2 cup nutritional yeast
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 4 cups vegetable stock
- 1/4 cup soy sauce
- salt and pepper to taste
- Heat the oil over medium heat in a sauce pot.
- Add the onions once the oil is hot and let cook til translucent. Do not let them brown, keep them moving in the pot.
- Mix together the nutritional yeast, flour, and spices.
- Slowly whisk the flour mixture into the oil. It might get lumpy but try to keep whisking evenly.
- Add the vegetable stock and soy sauce. Keep whisking to keep breaking up any inevitable lumps.
- Once the lumps are smoothed out, turn the heat to medium low and let the gravy thicken a bit. Stir occasionally for about three minutes.
- Remove from heat and add salt and pepper to taste.
- Serve immediately over rice, potatoes, Celebration Roast, or set aside to refrigerate. It reheats well in the microwave, which is great because this recipe makes plenty.