2 tsp. Coconut Oil
1½ lb. (or Roughly 4 C.) Russet Potatoes, Rinsed and Chopped (1/2″ Square)
1 C. White Onion, Diced
1 C. Tomato, Diced
½ C. Red Bell Pepper, Diced
Salt & Pepper to taste
1 C. (Baby) Arugula, Firmly Packed
1½ C. + 1 T. Light Coconut Milk, Divided
½ C. White Onion, Diced
2 Cloves Garlic, Minced
½ C. Baby Bella Mushrooms, Finely Diced
1 T. (Organic) Corn Starch
3 T. Nutritional Yeast
1 T. Liquid Aminos, or Soy Sauce
Black Pepper to taste
optional: Top with Vegan Cheese Shreds
- Warm the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in.
- Cover with lid and cook for 15 minutes, stirring occasionally.
- Add the onions to the potatoes, cover, and saute until the onions are becoming clear.
- Adjust temperature to medium, then stir in the bell pepper and tomatoes into the pan. Leave uncovered and saute/stir until the potatoes are crispy and cooked all of the way through.
- Season with salt and pepper. Only fold in the arugula to wilt right before serving. You don’t want it to be overdone, plus it looks better when it’s fresh.
- Make the gravy at the same time as the potatoes.
- Start the gravy in a small-medium saucepan by lining the pan with 1 T. of Light Coconut Milk, bring it to a simmer over medium heat.
- Next, add the onion to the pan, saute for 2 minutes, then stir the garlic in.
- Cook until the onions are slightly clear, and add the mushrooms to the pan. Saute until the mushrooms have darkened and reduced in size.
- Sprinkle the cornstarch over the onion/mushroom mixture and stir until everything is coated, without chunks.
- From this point you can do two different things: you can put the contents of the pan into a blender or food processor with the rest of the gravy ingredients (1½ C. Light Coconut Milk, Nooch, and Liquid Aminos) and pulse a few times for a smoother consistency; OR just add the rest of the ingredients to the pan for a chunkier gravy. I went the chunky route, but both will taste great!
- Put everything in the pan and bring to a boil. Stir occasionally and lower the heat so that the gravy simmers.
- Stir or whisk every couple of minutes until the gravy is to your desired thickness, then season with pepper.