It’s all about that mash and gravy.
I mean, who doesn’t love a home cooked meal that includes this mouthwatering combination? I love it so much, that I can easily make a meal out of just that.
The only problem with my mash addiction is the fact that my hips don’t do too well when consuming bowls of potato mash. I thought of this low carb version and vegan friendly version simply out of this constant craving of mine – and it turned out more than amazing.
Did you know there are more than 15 sweet potato varieties?
I purchased the Jewel sweet potato variety at our local fruit & veg and I just love it’s beautiful orange flesh that almost looks exactly like butternut when cooked and mashed.
I decided to fry some onion in coconut oil until caramelized with a few portabellini mushrooms fried up as well. I simply added a concentrated veggie stock sachet and a few tablespoons of vegan basil pesto (I make my own, and just leave out the parmesan) to the mix, with a little water while it simmered for a quick and easy vegetarian gravy.
How about that? Perfect to serve along side any of your favorite weekday roasts.
I win at low carbing this week, although, being school holidays and all – my gym visits has rapidly declined and I now feel like I’ve probably gained about three kilos this week alone…
|Prep Time||10 min|
|Cook Time||15 min|
- 1 large sweet potato peeled and chopped
- water to boil
- 1 tablespoon maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon crushed garlic
- 1 large onion peeled and sliced
- 2 cups portabellini mushrooms chopped
- 25 gr concentrated vegetable stock
- 3 tablespoons vegan basil pesto
- 1/2 cup water
- salt and black pepper to season
- roasted cherry tomatoes optional
- handful chopped chives to garnish
- Cover the sweet potato with water and boil until soft.
- Drain, add maple syrup and mash.
- In the meantime, heat the coconut oil in a saucepan and saute the garlic and onion until translucent.
- Add more heat and let the onions fry up until almost caramelized. Add the mushrooms.
- Saute for a few minutes until the mushrooms are cooked then, add the stock, pesto and water.
- Allow to simmer and reduce - you can also sprinkle a pinch of flour over the gravy to thicken it up quicker. Season.
- Serve the sweet potato mash with onion and mushroom gravy and roasted cherry tomatoes (optional). Garnish with chopped chives.