Since stumbling upon the world's best vegan gravy in a little Asheville cafe (Rosetta's Kitchen,) we've been searching high and low for a recipe that would recreate the divinity. I think we may have found it. This is the I Can't Believe It's Vegan Gravy recipe from VegWeb. Kevin made breaded-n-baked chickpea cutlets. We served these with smashed red taters and collards greens, all smothered in our heavenly gravy.
Note: the gravy was just so-so until we made a mid-prep grocery run for some sage. Don't bother making this gravy unless you have some ground sage to sprinkle in.
I am glad you found my blog. It is nice to know we aren't the only vegans in B'more over the age of 20. Great pic of the cutlets and gravy.
ReplyDeleteAli
That looks like some amazing gravy.
ReplyDeleteThat looks AMAZING! I miss Rosetta's so much! And Laughing Seed, Earth Fare and Greenlife and well, Asheville in general. I learned most of my vegan and vegetarian skills there. It also spoiled me on having access to just about anything my little heart could desire when buying vegan products.
ReplyDeleteSigh....
Nicole, I have similar feelings about Gainesville, Florida. It's where I learned how to cook vegan, largely in part to necessity via Food Not Bombs and tons of surplus produce from area farms. It was dreamy.
ReplyDeleteAsheville's a great place! It's definitely on my list of places to re-visit.
Laughing Seed uses Franks Buffalo Sauce to make their delicious cauliflower dish. It's available at Walmart.
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