Garlic Baby Potato Bowl

BY : PUBLISHED : October 1st, 2014 UPDATED: August 18th, 2021

Here is one of the simplest and tastiest dishes ever. Full of fresh vegetables, garlic, and a simple savory (optional) mushroom gravy. Very filling, nourishing and perfect for fall.

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Garlic Baby Potato Bowl

Renee Press
Here is one of the simplest and tastiest dishes ever. Full of fresh vegetables, garlic, and a simple savory mushroom gravy. Very filling, nourishing and perfect for fall.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 510 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 pound of baby potatoes (the smaller the better)
  • 3 cloves garlic, chopped finely
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of olive oil
  • 2 zucchini or summer squash, sliced
  • 3 shallots or 1 small onion, sliced
  • 3 small sweet peppers, or 1 bell pepper, sliced thinly
  • 3/4 cup of peas, frozen are fine (optional plant protein!)
  • salt and pepper to taste for veggies
  • 1 teaspoon of balsamic vinegar

Optional Simple Mushroom Gravy

  • 2 Tablespoons of medium-high heat oil (avocado, canola, grape seed, refined coconut)
  • 4 crimini or white button mushrooms, chopped
  • 2 Tablespoons of all purpose flour of choice (I used Bob's Red Mill Gluten-Free blend)
  • 1/2 teaspoon of salt
  • 1 Tablespoon of soy sauce, tamari, or coconut aminos
  • 1/2 teaspoon of thyme
  • 1 Tablespoon of rosemary, chopped
  • 1/2-3/4 cup of water, or as needed to achive nice smooth gravy consistency

Instructions
 

  • Wash baby potatoes and place in a medium pot and just cover with water. Bring to a boil, and let them cook until tender and easily pierced with a knife (10-20 minutes depending on size). When done, drain water, return to pot and toss with olive oil, fresh garlic, salt and pepper. Keep warm.
  • While potatoes are cooking, saute sliced veggies in a skillet over medium high heat. You can cook them in a bit of oil, or dry cook them, as you prefer. Start with the shallots (or onion), let them cook for 3-4 minutes until they begin to brown slightly. Add the peppers and the zucchini, cook for another 5 minutes or so until they begin to lose their water. Add the peas, if using and season with salt, pepper, and balsamic vinegar.
  • For the mushroom gravy: heat the 2 Tbsp of oil over medium-low heat in a sauce pan or skillet. Add mushrooms and let cook until drying out a bit and beginning to brown, usually 3-4 minutes. Add the flour and stir to combine, cooking another minute or so in the flour, stirring to prevent burning. Add the remaining ingredients, salt (to taste) through water. Stir well and let cook until thick and bubbly. It comes together quickly and has a great savory mushroom flavor. Adjust flavorings and consistency as you see fit.
  • Top baby potatoes with sauteed veggies and a generous helping of mushroom gravy. Enjoy!

Nutrition

Calories: 510kcalCarbohydrates: 77gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 1423mgPotassium: 2202mgFiber: 14gSugar: 19gVitamin A: 4346IUVitamin C: 249mgCalcium: 131mgIron: 5mg
Keyword autumn, best, comfort foods, delicious, dinner, easy, fall, fast, fire and earth kitchen, gluten free, ideas, lunch, mushrooms, nutritious, potatoes, recipes, renee press, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press