Every fall I start craving comfort food. Grandma’s food. Dishes like chicken and noodles. Grandma would start by roasting a chicken with onions and carrots. Then, she’d take all the meat off, and use the juices to make a yummy gravy. Her handmade egg noodles + chicken + carrots + sauce = the most delicious thing ever created.
I, however, am gluten free and dairy free, and have been for 3 years now, so I haven’t had the pleasure of devouring this dish in waaaaaaay too long. I decided to makeover this recipe with the hopes of creating a gravy/sauce that was that was gluten free, dairy free, and had the option of being vegan. I also wanted to create something healthier.
You won’t believe how easy it is to sneak the antioxidant benefits of green tea into soups and sauces with Numi’s carrot curry + green tea savory blend. I found it a few weeks ago at whole foods, brought it home, and immediately made a cup. I couldn’t believe how yummy it was. I thought hey, I could use it in my feel better soup, and so I tried it. It was so good, I just knew it was a great base for a vegan gravy. I set to work perfecting my recipe…
What I came up with pleased even the pickiest of gluten/meat/dairy eaters! I call it my Thanksgiving gravy because you could totally use this gravy on mashed potatoes at Thanksgiving, just add a little more cornstarch to make it thicker.
Cook your pasta as directed on the package. I found some Jovial organic gluten free egg noodles to use. They are really good. Some gluten free pasta is gummy. This, however is not. You will love them, especially if it’s been awhile since you had a tasty bite of pasta. If you would like to make this dish vegan, use either a rice fettuccine or pad thai noodles. DON’T RINSE THE PASTA! The extra starch will make the sauce creamier.
Steam some veggies. I like carrots and peas, you can choose your faves. I think broccoli and some chard sounds super delish.
Once everything is cooked, combine it all in the pot you made the pasta in, and gently warm it. If you are using chicken, add it now. I usually grab an organic rotisserie chicken from whole foods, it’s just easier. It makes this dish a quick one to prepare. I also use leftover chicken if I have it on hand.
I always add more gluten free soy sauce and nutritional yeast… but that’s up to you!
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