PERFECT comfort food

The Perfectly easy all in ONE POT, One Love Dinner. Great for everything. Thanksgiving Dinner. Christmas DInner. Sunday Roast, that's Plant Based too. We're making a delicious Vegan Mushroom Shallot Gravy 'Stuffing' Pie, perfect for a one pot Thanksgiving, Christmas, special weeknight or Sunday Roast comforting meal or meal prep. Packed with roasted potatoes, carrots, celery, and onions. Savory tofu for the texture and protein concerned and crunchy sourdough croutons to add that crispiness and flavor we all love. Everything comes together with a homemade shallot mushroom gravy that's velvety rich and full of flavor. This pie is a feast of tastes and textures, and I'll walk you through every simple step. So, preheat your oven, grab your ingredients, and let's get started.

Name placeholder - GRAVY ‘STUFFING’ PIE
Ingredients:
For the Base:
4 large White Potatoes, cut into large cubes
1, 450g Extra firm tofu, torn into bite-size pieces
4 medium Carrots, large diced
4 celery stalks, large dice
1 Large Onion, large dice
Little Olive Oil
Smoked Paprika
Onion, Granulated
Salt, crystals
Black Pepper, ground
1 tablespoon Fresh Rosemary, chopped
Oven Preparation:

Preheat oven to 200c / 400f fan/convection.

Potatoes:
In a large bowl, add potatoes, drizzle of olive oil, season with salt, pepper, granulated onion, smoked paprika, and chopped rosemary. Toss to coat evenly.
Spread onto a baking paper-lined baking tray and roast while prepping other veg.

Tofu:
Place the hand-torn tofu in a bowl, add a drizzle of olive oil and season with sage and onion seasoning. Toss to coat evenly and set aside.

Vegetables:
In a separate bowl, add carrot, onion, and celery. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

Roasting:
Once prepped, remove potatoes from the oven, make room for the tofu and other vegetables, and roast for 20 – 25 minutes until potatoes are fork-tender and all are nicely golden brown.

Crouton Stuffing Topper:
400g Sour dough loaf bread, cubed or torn into large bite-size pieces
¼ cup Olive Oil
1 tablespoon Parsley, Dried
1 tsp Granulated onion
1 teaspoon dried Sage
Salt & Pepper

Preparation:
In a large bowl, combine bread pieces with olive oil and seasonings. Toss to coat evenly.
Spread onto a separate lined baking tray and bake for 10 – 15 minutes until crisp and golden brown.

Shallot Mushroom Gravy:
6 cups boiling Water
¼ - ½ white flour (adjust to desired thickness)
3 shallots, toasted & sliced
3 – 4 garlic cloves, toasted and minced
200g White button mushroom, sliced
200g Brown button mushrooms, sliced
3 Tablespoons, Plant-Based Butter
2 -3 tablespoons Vegan Bouilion (veg or chicken flavoured)
¼ cup / 60 ml Dry Cooking Sherry
1 tablespoon Fresh Rosemary sprigs, chopped
1 tablespoon Fresh Sage leaves, chopped thin
2 tablespoons Fresh Thyme, chopped
Cooking:
Heat a medium saucepan over medium-high heat. Sauté mushrooms with butter until golden brown, stirring often.
Add shallots, garlic, and herbs, and sauté for 5 more minutes.
Stir in sherry, reduce for 2 minutes, then add flour and bouillon. Gradually whisk in boiling water to thicken to a smooth, velvety texture.
Simmer and stir for an additional 5 – 10 minutes.

Final Pie Assembly:
Preheat oven to 185c/350f convection/fan.
In a large bowl, combine croutons with two ladles of gravy, toss to coat.
In a casserole dish, layer the veg/tofu/potato mixture, then pour over the rest of the gravy, and top with the gravy-soaked croutons.
Roast for 15 -20 minutes until a crispy top forms and the dish is heated throughout.

To Serve:
Serve hot, enjoy, and then take a nap.

[Jim_L]

It's so wonderful getting to watch a professional chef showing off his skills and doing it using nothing but plants. I love this YouTube channel!

[micky]

This isn't cooking, it's wizardry. Simple ingredients, magic result.

[carriej]

As Derek suggested, I'm prepping this in parts to get ready for Thanksgiving. I made the mushroom gravy first, and it was so, so delicious! Probably the best gravy I've ever tasted. I should have used way more flour to begin with to avoid needing to make more roux. It would have cut down on time. Derek uses a stick of butter in the video, but I used about 1/2 a stick which was more than enough to make lots of roux. In total including the roux, I used about 1.5 cups of flour. I now have about 8-10 cups of gravy for my family and I to enjoy! I'm excited to see how the rest of the recipe turns out.

UPDATE: Everyone loved this dish, especially the gravy! There's nothing left. It came together very quickly and easily. The only real change I made was to omit the celery because we don't like celery. Instead, I added parsnips which turned out to be sweeter than the carrots, so next time I'll look for a different vegetable because I really want a trio. I also freeze my tofu to give it that meaty texture. My daughter became a vegetarian about a year ago, and I struggle every single time to find good recipes to make for her that taste good, don't break the bank, and don't take too much time. Thank you so much for this recipe! It will be a regular menu item for family gatherings.

[CampMelp]

I love watching someone kinda riff in the kitchen like I do. ❤ I’ve never seen a video with anybody cooking with this laid back energy, and I love it. The extra roux pot was 100% relatable.

[bklynrules]

Gravy Master in the US. This looks incredible and as usual, Frankie is just beautiful!

[elizabethmcdonald]

Thanks for the vegan Thanksgiving masterclass. And the Frankie fix, of course.

[pacaluvr]

I will definitely be making this for our Christmas dinner. I will be substituting one sweet potato for one of the white potatoes, and may even chop up a parsnip as part of the veggies. That gravy is going to be outstanding, and I think I’ll make a double batch of that because gravy and mashed potatoes just can’t be beat. Much love to you and Frankie.

[janeayre]

You look so different with facial hair!
Thank you for the amazing recipes. You’ve inspired me to go back to my vegan ways. 🙏🏻

[RyanHarris]

smell is our strongest sense for recall. It's been decades, but as soon as i smell oatmeal cookies baking i am transported back to grandma's kitchen.

[minsumiko]

This is my go to Thanksgiving meal I am making every year and throughout the year. I've made a few times since last year and its really satisfying and comforting. One if the things I am grateful for is you and this meal, thank you! I am also grateful to our community and our commitment of causing less harm to animals.❤❤❤

[glamdolly]

Crazy in love with you, Frankie and the food! Keep up the excellent work my friend.

[mango]

Thanks for this. I miss the marathon cooking on T-Day since going veg, but this fits the bill

[suicune]

I wasn't going to do anything special for Thanksgiving but all these delicious recipes are making me want to change my mind. 🤤

[Lynnedanielle]

Your Vegan Cuisine is Incredible ! And Frankie is Magnificent ♥ I've been Vegan since age 20... I'm 67 and never looked back, Impossible for me to eat the innocent creature's that I love!!

[RyanHarris]

i think you've nailed it. i feel nostalgic for this dish and i haven't even made it yet.

[prgirl]

This is how I cook in the fantasy world in my head. 😃

[anner]

I just randomly found your videos and I'm so glad I did. It's hard to find tasty vegan food. Your cookbook is amazing as well. Thank you for sharing your recipes and knowledge with us. I really enjoy watching you cook. Your dog is awesome too.

[exhebece]

There used to be a Vegetarian chain of restaurants in Montreal called Le Commensal that had a buffet of Vegetarian and Vegan delights. Your recipes remind me of the kind of packed with flavor dishes that got you coming back for more. Thanks for sharing your expertise with us all

[dianeschuller]

I really liked this because it focuses on a meal for the holidays but basically anytime we have company. I have a request. I realize you likely have more ideas for videos than you can keep up with, but I'm going to toss out my suggestion: We have friends over for dinner frequently and I'm constantly trying to put together a meal that is company-worthy. I'd love to see more videos like this one and that focus on what to make when having friends / family for dinner. Thank you.

[poetrybycarolynb]

The name of the browning sauce is called Gourmet Bouquet.