Roastless Brown Potatoes and Vegetables

  • 3 organic russet potatoes
  • 4 organic red "creamer" potatoes
  • 2 ribs organic celery
  • 3 organic carrots
  • 1 cup pearl onions
  • 1 package Veg Brown Gravy mix
  • 1/2 package vegetable soup mix
  • 3 tablespoons Earth Balance Margarine
  • opional fresh herbs: rosemary, thyme

Preheat oven to 375 degrees. Chop celery, carrots, and potatoes. Peel and trim pearl onions. In a steamer basket steam potatoes, carrots, and celery until they are beginning to soften--about 10-15 minutes. While the veggies are steaming, place the onions in a greased casserole or roasting pan and place in the oven. Roast the onions for about 10 minutes---until they begin to brown. (You may skip this step and steam the onions instead...or simply put them in the oven with the rest of the veggies.) Remove the onions and deglaze the pan with a little water and the margarine. Add steamed vegetables to the pan and toss lightly to distribute. In a small saucepan add 2 cups cold water, the gravy mix and the soup mix. If using Imagine creamed soup (or your own) then reduce the water by 1/2 cup and use one cup of prepared soup. Bring the mixture to a boil and pour over veggies. Add fresh herbs (if using) and a few cracks of pepper Reduce oven to 350 degrees and bake (covered) for 30-45 minutes Other vegetables may be added as desired.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.