This just screams heritage in your face

There is something about noodles and gravy that conjurs up images of a distant past but at the same time, like the 1990's or something. TV dinner meets peasant supper.  That's what I was going for with this dish.

Noodles and Gravy with Brussels Sprout-Pecan hash and "Sausages"; Creamed Spinach; Straight Up Mashed Potatoes

*Disclaimer: This is by no means a healthy meal*

Vegans are cursed to live without egg noodles forever.  This is sad, because they are really good.  And I refuse to believe that some company out there cannot make an egg noodle vegan.   Yes yes, we can use fettuccine or something, but ugh! SATISFY MY CONSUMER DESIRES, wouldya? I actually just used lasagna noodles that I cooked and then sliced into curly thirds.  It was obviously still delicious. 

What you need:

some kind of noodle

your favorite gravy, lots of it

For the roasting:
brussels sprouts

red onion

pecans

vegan sausages

garlic

mirin

olive oil, salt, white pepper and dill

For the mashers:

potatoes

earth balance

salt, pepper, white pepper

almond milk

Creamed Spinach:
Frozen spinach

Daiya, mozz style, optional but recommended

Tofutti Cream Cheese, optional

Vegan Cream, or just almond milk

earth balance

sliced garlic

lemon zest

small onion, chopped

salt, lots of pepper

First, throw brussels sprout hash ingredients in the oven at 375F.  Roast until tender. 

Boil your potatoes and your noodles.

Heat a big pan over medium high heat and saute the onions in butter for the creamed spinach.  When translucent, add spinach.  Cook for 5 minutes.  Add garlic, seasoning, tofutti and almond milk.  Let simmer until reduced and creamy.  

At the same time, get your bf, roommate, partner to mash the potatoes for you while you prepare the gravy.  :-) But make sure they add enough almond milk to not let the taters dry out.  By now, the brussels should be done, so turn the oven down to low and stick the potatoes in there while the rest of the meal is finishing up. 

Once your gravy is on, add the daiya and lemon zest to the creamed spinach and let cook through. 

Slice your noodles up and arrange accordingly! 

Nothing makes me happier than a 4 part meal! 

**Thanks to Aaliyah for making a bomb spinach-artichoke dip for the thanksgiving potluck and providing the bulk inspiration for a really good creamed spinach.**

TV Dinner/countryside grub...do you see it now??

 love,  jp