Big Pot of Deliciousness

Photo via JuliasAlbum.com (thank you!) - but I didn’t use her recipe.

There’s snow on the mountains surrounding Lake Annecy and white caps on the water. Most of our crew went skiing yesterday and we all needed a hearty vegetarian meal that wasn’t a giant bowl of melted cheese. 

This was a huge hit! I’ll definitely put this in regular rotation. You can make this a one-pot meal if you do things in the right order. 

Basic ingredients: 

Veggie sausages

Onions

Garlic

Tomatoes

Butter / vegan butter

Soy cream

Herbs do Provence or whatever else you have on hand

Gnocchi

Spinach if you can swing it.

I didn’t use a recipe, but here’s the gist: 

Brown some vegan sausages and set aside. 

Caramelize some onions, then add in some salted butter, tomatoes, garlic and herbs de Provence.

When all that smells good, add soy cream and simmer for as long as you want.

Taste and season accordingly. I added water to thin out the sauce as needed. 

Throw in the gnocchi and some fresh spinach (if you have it) into the sauce and simmer until the gnocchis are soft. 

Cut up the sausages, throw them into the pot and stir until heated throughout.  

There’s not a lot of “freshness” to this meal, so I also put a big plate of crudité on the table which no one said they wanted but everyone devoured. 

xo, L

Thanks, I guess. A Vegan Thanksgiving

Just a few of my favourite (vegan) Thanksgiving recipes…

1 - Really, this is the best vegan stuffing I’ve made and I’ve made plenty. Don’t skimp in the vegan salted butter.

2 - The New York Times’ famous Vegan Mushroom Make-Ahead Gravy.

3 - A version of this Brussels Sprouts salad. Use your own vegan flare. I omit the parmesan and add candied pecans.

4 - Vegan Pumpkin Pie: Getting the pie to set is always the biggest challenge. I have an Aga, which makes baking times that much more mysterious. Watch it carefully, allow extra time and put foil around the crust edges.

Happy Thanskgiving!