I know that it’s hot outside you guys but I want some comfort food. Some southern comfort food, you know what I mean?
Perhaps it came about from working this absolutely horrid job (which you can read more about here), and I just needed some comfort. Perhaps it was that time of the month wanting me to just snuggle under a big blanket, pretend that it’s cold outside, and watch a movie. Either way, this hit the spot.
When I went vegan I thought I would have to give up rich gravy-like foods. I just accepted my fate that maybe I wouldn’t be able to indulge in these things anymore. But I was wrong.
I discovered how easy it is to make gravies last Thanksgiving, when I hosted a vegan Thanksgiving for my expat friends, (none of whom are American), and made green bean casserole. Just a simple roux with rice milk and it was amazing! Seriously, it tasted just like the real thing.
This recipe is just as simple. Saute some vegetables, make your roux, and serve over rice or pasta.
Enjoy you guys!
- Olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1/2 eggplant, cubed
- 1 zucchini, cubed
- 1 can chickpeas, rinsed
- 1 can coconut milk
- 2 tbls flour
- salt & white pepper
- rice or pasta to serve with
Saute onion and garlic over medium heat until translucent. Add your zucchini and eggplant* and cook until browned. Add flour and stir to cook until forms a paste. Stir in coconut milk, chickpeas, and simmer, stirring regularly, until it starts to thicken. Add seasonings to taste.
Serve over rice, pasta, biscuits, and enjoy!
**Notes: You could use any vegetables you desire really. Corn, beans, squash, etc.