Becoming vegan has completely ruined weddings for me. I went to weddings for one reason only. Cake, of course. I keep waiting to get invited to a vegan wedding. Given that I am friends with only one actual vegan, who is already married, I don’t see that happening any time soon. My sister’s wedding was cool because the chef that created her menu was very familiar with vegan cooking. Chef Gregg cooked vegan for his children so he was quite practiced at building flavor and creating a pleasing dish using plant based ingredients. He did not make me my own vegan cake so he lost points there, but it didn’t matter as he provided me with the most delicious of meals! Consisting of a base of lightly battered, seasoned potato wedges, they were topped by tomatoes, garlic, and broccoli in a wine sauce.
Based on my photo history, I must have raced home from the hotel and immediately began to perfect this amazing meal. Over the last couple of years it has worked it’s way into our weekly rotation, and I say ‘our’ only because I taught my husband to make this for me! He is now better at this dish than I am. Roast Potato with Broccoli and Asparagus in Garlic White Wine Sauce is a lighter version that the original, wedding one using very little oil and simple baked potatoes.
I start with a very hot pan and maybe a teaspoon of extra virgin olive oil. When the oil is hot, I sautéed about 1/2 cup of chopped onion until translucent. About 5 minutes. Watch the pan and be careful not to let the onion burn. Then add 2 tablespoons minced garlic. I love to use Spice World Organic Minced Squeeze Garlic as it is so convenient and just squeeze out what I need. I need lotsa garlic. Stir in garlic and cook for another minute. Add a bit of the diced tomato so it starts juicing out to give you a little liquid to help keep things from burning.
Now the wine. I love cooking with wine because you have to use a lot less seasoning to make a fabulous tasting dish. Only use wine you love drinking. We discovered this local Ohio Pinot Grigio Wine at Whole Foods from Firelands Winery. This is a crisp, dry white wine that combines with the garlic and makes a flavorful potato topper.
If wine isn’t your thing or you have children at the dinner table, you can substitute veggie broth and fresh lime juice. My husband actually discovered this one evening when we were out of wine. I absolutely loved this alternative version!
This dish comes together really quickly while you’re baking your potatoes in the microwave. You can then crisp them up in a hot oven before serving. This dish is also very economical because you can use whatever veg you have available from the Farmer’s Market or sitting in your fridge waiting to be used. I had some asparagus, broccoli, mini sweet peppers, and zucchini in my fridge and so that’s what I used. Past versions have included green beans, wax beans, sugar snap peas, peas, and grilled corn. Once, I even threw in some avocado at the end before serving. Fabulous.
You can spice this up quite a bit if you like, but I tend to let the flavor of the wine and garlic enhance the vegetable flavors adding only salt and some basil. After you get all of your vegetables in and cook for a minute or two, then taste for seasoning. I usually add a bit more salt because that’s me. I ended up adding about 1/2 teaspoon of salt to all this veg and found it perfect. Dried basil was thrown in at the end. I have fresh cilantro and I wish I would have remembered that, because it would have been another great dish made even better with fresh cilantro. I love fresh cilantro. Next week.
Now a medium simmer for about 8-10 minutes will give you tender vegetables and a sauce that is reduced by half and very flavorful. Oftentimes, I want it a bit more saucy so I will add another 1/2 cup of wine at the end.
Once you’re satisfied with your flavors, then squeeze open a potato or place a few quartered potatoes in a bowl, and ladle over some delicious, winey vegetable sauce. Sprinkle with vegan parmesan if you desire, and of course you do. Roast Potato with Broccoli and Asparagus in Garlic White Wine Sauce can also have a variety of proteins added in, such as chickpeas, tofu, beyond chicken, or tempeh. Tonight I went with strictly vegetables and didn’t miss any of that.
Here is a terrible photo of the first time I made this just home from my sister’s wedding. It’s very thick and it seems that some of the garlic is a bit…dark. It was good though. The peek of potato in the back was how they were originally seasoned at the wedding, coated in a thin layer of oil, dredged in paprika, salt, and pepper and baked until crispy.
How did I make Roast Potato with Broccoli and Asparagus in Garlic White Wine Sauce…healthier?:
- Very little oil is used to sauté the onions and garlic – 1 teaspoon. To make fat free, sauté in water or veggie broth.
- This dish is almost entirely vegetables providing a huge variety of fiber, vitamin C, potassium, micronutrients, and protein.
- This dish is a reduction taking a minimal amount of seasoning and concentrating the flavor. I used about 1/2 teaspoon of salt for several cups of vegetables.
- The protein content can easily be amped up by adding in a variety of plant based proteins.
- Rather than oil baked potato wedges dredged in flour, baked potatoes are used.
The post Roast Potato with Broccoli and Asparagus in Garlic White Wine Sauce appeared first on Designing Vegan. If you make this dish, I’d love to see any changes you made to suit you. Post to Instagram or Facebook and tag it with #designingvegan
- 1 teaspoon extra virgin olive oil
- ½ cup chopped onion
- 2 tablespoons Spice World Organic Minced Squeeze Garlic
- 3 roma tomatoes, diced
- 1½ cup dry, white wine such as Pinot Grigio - I love Ohio Firelands Winery Pinot Grigio
- 12 spears of asparagus, cleaned and chopped into bite sized pieces
- 2 cups of broccoli florets
- ½ cup zucchini, chopped
- ½ teaspoon of salt
- ¼ teaspoon Penzey's Dried Sweet Basil
- 2 baking potatoes, medium such as Yukon Gold
- add variety of proteins such as chickpeas, tofu, beyond chicken, or tempeh.
- If wine is not used, substitute veggie broth and fresh lime juice
- **Only If you are going to prepare the original, wedding version of seasoned potato wedges, then:
- 1-2 tablespoons of extra virgin olive oil
- ½ cup AP flour
- ¼-1/2 teaspoon of Penzey's Paprika
- Salt and Pepper to taste
- Begin by scrubbing and cleaning your baking potatoes. If you are going to use baked potatoes, then start in the microwave until almost done and then bake the last few minutes in the oven to crisp up. (if you're making the seasoned potato wedges, see last instruction)
- Heat a heavy bottomed pan, like an All-Clad to medium heat and add the oil. Use a spatula and cover the bottom of the pan with a shimmering layer.
- Add the chopped onion and stir with spatula. Sauté for about 5 minutes until transluscent.
- Add the garlic and stir for about a minute.
- Add some diced tomato and ½ cup of wine.
- Continue adding the chopped, prepped vegetables: broccoli, asparagus, zucchini, and peppers.
- Add the salt. Add the dried basil. You can add any other seasonings you desire.
- Add the next ½ cup of wine and stir.
- Continue to allow your vegetables to cook and the wine to reduce, about 10 minutes.
- Taste your vegetables for doneness and for seasoning.
- If you prefer, you can add up to another ½ cup of wine to loosen the sauce.
- Place your potatoes in a bowl or serving dish and squeeze upen, then ladle the hot sauce over top.
- Serve immediately.
- **Only If you are going to prepare the original, wedding version of seasoned potato wedges, then: slice your potatoes into wedges and coat with evoo. Into a ziplock bag add the flour, paprika, salt and pepper and add the oiled potato wedges, a few at a time. Gently toss the potato wedges around inside the bag to coat with seasoned dredge. Once all pieces are coated then bake at 375 degrees for 20 - 25 minutes or until the potatoes are tender and crispy.
Still a very healthy, plant infused dish…