Videos! Watch these super short cooking demonstration videos to help you prepare the carrots and the celery root mash!
Have the taste of Thanksgiving any time you want with these bowls! Comfort food at it’s finest while remaining vegan, vegetarian and gluten free! The celery root can be replaced by mashed potatoes and you can sub in green peas or another green veggie for the lima beans.
The gravy is superbly delicious and you’ll want to make it as a gravy for other meals too! Make sure you pin or print this recipe!
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 3-4
Preparation + Cooking Time: 60 minutes
Suggested kitchen tools: measuring spoons, measuring cup, 2 medium saucepans, baking sheet, parchment paper, beaters or a mixer
Veggie Ingredients:
1 bunch carrots, rinsed
1-2 tablespoons olive oil
1 recipe of my Do the Celery Root Mash
8 oz. frozen lima beans (thawed)
sea salt and pepper for seasoning
Gravy Ingredients:
4 tablespoons vegan butter (I used Miyokos)
4 tablespoons all purpose flour (I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
2 cups low sodium vegetable broth
1 teaspoon poultry seasoning
sea salt and pepper to taste
How-To:
Heat the oven to 400 degrees (F)
Cut the carrots into segments and place on a parchment lined baking tray. Drizzle the olive oil over the carrots and sprinkle with a little salt and pepper. Toss to combine.
Roast the carrots for 35-40 minutes, tossing them again at the half point of roasting.
Make the Celery Root Mash. Set aside, covered, when done.
Make the gravy: In a medium saucepan, melt the butter and whisk in the flour to make a paste on medium-low heat.
Next add the vegetable broth. Whisk again to dissolve the flour and butter mixture.
Bring to a simmer, raising the heat to medium or medium high if needed. Continue to whisk until it thickens.
Lower heat if needed and whisk in the poultry seasoning and your desired amount of salt and pepper
Remove from heat. Cover and set aside.
Warm the lima beans on the stove top or in a glass container in the microwave until warm.
To serve: place some veggies in a bowl and top with gravy. Season with salt and pepper, eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
The celery root can be replaced by mashed potatoes and you can sub in green peas or another green veggie for the lima beans.
Store leftovers in a sealed container in the fridge
Did you make this recipe or have feedback? Leave me a comment or fill out the form below!
I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Thanksgiving Comfort Veggie & Gravy Bowls (V, DF, GF)
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden