Chop up bitesized:
1 lrg carrot
1 med onion
4 ribs celery
1 sm zucchini
1/4 tsp ground sage
Salt and pepper to taste
Saute all in olive oil until soft.
Remove from heat and add 1/3 cup or so of flour.
Stir well until all the flour is mixed in.
Add 1.5 cups water or vegetable broth place back on med-low heat and stir well until a thick gravy forms.
Pour this in a bread pan and top with thick mashed potatoes.
Bake one hour at 350F. It's done when the potatoes on top are browned and crunchy on the top but still moist inside.
I am going to try that for tomorrows supper! Thank you so much for your blog, and the inspiration that comes with it!
ReplyDeleteYum! The non vegan version was always a favorite at our house growing up. I bet the family wouldn't turn this down!
ReplyDelete