Peas and Carrots Gravy, Brought to you by Foodbuzz and Green Giant

You know what is even better than delicious vegetables? Free delicious vegetables! Foodbuzz Tastemaker program selected me for a free product coupon from Green Giant. I’ve preached the benefits of fresh produce on my blog several times before, but I sadly know that fresh produce is impractical for some people. Sometimes life gets in the way of using that lovely fresh spinach or broccoli that you bought with the best intentions. You might be too busy, too broke, or have picky kids. This is not an excuse to cut vegetables out of diet all together. It means frozen produce is your best bet. And, as if always ripe veggies all year round wasn’t cool enough, Green Giant has steamer bags. You don’t have to dirty another dish.

I was very excited when my coupon came in the mail, mainly because I hardly ever win things. But sadly, when I got to the store, I got a little discouraged. I had a hard time finding a steamer bag product that was vegan. In order to make their products as convenient as possible, some of the steamer bags come in their own sauce, usually a butter or cheese sauce. Now, I want to stress that my discouragement is not Green Giant’s fault. They have several products in their line that are sauce-free and vegan. The lack of options was because I live on an island in the middle of the Pacific. I went to another larger grocery store, I found a bag of delicious Green Giant sweet peas. 

The minute I saw the bag, for some reason I thought of white gravy with peas and carrots. I imagined it over some breaded and baked tofu with a roll on the side. A very tasty Sunday night dinner. 

Peas and Carrots Gravy

1/2 of an onion, minced
3 cloves of garlic, minced
2 large carrots, diced into pea-sized pieces
1/2 bag Green Giant Valley Fresh Steamers Sweet Peas
1/2 cup to 1 cup of water or vegetable broth, for cooking the vegetables 
1 cup vegetable broth
1 tbs soy sauce
1/2 cup flour
2 cups water
1 tsp ground sage
1 tsp oregano 
Salt and pepper to taste 

Chop the onions, garlic, and carrots. 

So, realized I didn’t have any oil or butter after I had chopped everything. I didn’t have enough money to run out and buy some, so I thought I would have to postpone this to Friday when I get paid again. Then I remembered a trick I saw on  VegWeb TV’s Youtube Channel. Sauté your veggies in a bit of water or vegetable broth! This won’t work if you want to caramelize, but just cooking through and softening is fine. This also cuts down on the fat too.

In a large skillet, heat about 1/4 cup of water or broth over medium heat. Once the water is heated, add the onions. Cook until the onions are translucent and the water is mostly gone.

Add some more water or broth, and then add the garlic and carrots. Cook until the carrots are soft and the water is mostly gone. 

While the carrots cook, microwave the bag of sweet peas according to the instructions. 

Add half the bag to the skillet, and save the rest for either a side dish or for something else. 

In a small bowl, mix together the 1 cup vegetable broth, soy sauce and flour into a slurry. Mix well to get the lumps out. 

Turn the heat down to low, and add the slurry to the skillet. The flour will start to cook and it will thicken up quickly. Just keep mixing so it doesn’t get lumpy. 

Add the final 2 cups of water and continue to mix until smooth. 

Add the sage, oregano. Season with salt and pepper to taste. 

Let it cook a few more minutes on low to thicken up. 

I served the gravy generously over some breaded tofu from my South Dinner post, except I baked it instead of frying it, and a homemade roll. I even had some peas on the side for some extra green. 
The gravy is creamy, rich, and just a hint of sweetness from the peas. I will happily be eating the leftover gravy for the next few days. Thank you Foodbuzz and Green Giant! 

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