Saturday, November 6, 2010

Vegan MoFo:


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.

4 comments:

  1. 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.

    Ali

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  2. That 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.

    Sigh....

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  3. 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.

    Asheville's a great place! It's definitely on my list of places to re-visit.

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