- 3 lbs yukon gold potatoes (washed and chopped)
- 1 lb bag frozen mixed vegetables
- 6 cups water
- 1 cup brown lentils, rinsed and drained
- 3 T tomato paste
- 2 T Better Than Bouillon vegetable stock base
- 2 T corn starch
- 2 T Worcestershire sauce (optional)
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp garlic powder, divided
- 1 tsp onion powder, divided
- 1 tsp salt
- black pepper to taste
- plain unsweetened plant milk of choice (optional)
For vegetable gravy:
Bring 6 cups of water and 2 T veggie stock to a boil. Add lentils. Cover and reduce to simmer until lentils are done (about 30 minutes). Add 1/2 t garlic powder, 1/2 t onion powder, 1 t thyme, 1 t rosemary, tomato paste, Worcestershire sauce, and frozen vegetables. Cover and simmer for 10 minutes . Mix corn starch with 1/4 cup cold water and whisk into gravy for a minute or so until slightly thickened.
For potatoes:
Add potatoes to a large pot and fill with water until potatoes are just submerged. Cover and bring to a boil. Reduce to a simmer and cook until potatoes are soft when pierced. Drain and then mash, adding remaining 1/2t garlic powder, 1/2t onion powder, 1t salt, and plant milk (or reserved cooking liquid) until you reach desired texture desired texture.
Adapted from Minimalist Baker's recipe.