Creamy Veggie One Pot with Savory Roast Potatoes
by Toni Fiore author the VegEZ Video Cookbook
4 tablespoons olive oil (light oil or 4T Earth Balance)
1 medium chopped yellow onion
1 stalk celery, diced
2 1/2 cups veggie broth
1 large bag frozen mixed vegetables (corn, green beans, carrots | or sub fresh)
1/2 cup unsweetened plain almond milk (cashew, soy, hemp or rice)
1/3 cup unbleached all purpose flour
1 teaspoon of Bells seasoning
Kosher salt and black pepper
Extra ½ cup broth on the side for thinning
To a large pot add the olive oil and heat on medium heat, then add onion and a pinch of salt and stir. Cook until soft – about 7 minutes. Add the flour and stir with a whisk, then slowly whisk in the broth. Add almond milk, Bells and stir. Simmer until the mixture is thickened (about 10 minutes). Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
Savory Roasted Potatoes
Preheat oven to 400 degrees F.
3 pounds Yukon gold potatoes. Unpeeled, scrubbed and diced into one inch cubes
3-4 tablespoons olive oil
Season with salt and pepper, thyme, rosemary, oregano and or garlic.
Place the potatoes into a large bowl. Add the oil and toss to coat the potatoes evenly. Season generously, and toss again. Lay the potatoes in a single layer onto a baking sheet. Roast until golden and crispy, about 25 minutes.