Veggies with Cream Sauce

This low fat cream sauce is a potato-based sauce, and made for an excellent light meal, but one that warmed us up after a cold walk in Amsterdam, on top of some steamed vegetables. I made it with some coconut milk and Indian spices, but you can substitute any other vegan milk, or just use water, and whatever seasonings you feel like. A good sauce makes healthy vegan recipes easy and delicious, even simple steamed veggies!

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Veggies with Cream Sauce

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Dish

Servings: 4 servings

Author: Heather Nicholds

Ingredients

• 4 cup potatoes
• 1 Tbsp coconut oil, optional
• 1/4 cup coconut milk, optional
• 1/2 cup water, (more or less to consistency)
• 1 Tbsp curry powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp sea salt, more or less - to taste
• 2 cup carrots, chopped
• 2 cup zucchini, chopped
• 1 cup green beans

Instructions

• Scrub and chop the potatoes, put into a pot of lightly salted water and boil until soft, about 20 minutes. Drain of most of the water, leaving about 1/2 a cup. Blend the potatoes until very creamy, then stir or blend in the coconut oil and milk. Add water if needed to make a sauce consistency.
• Add the seasonings and salt and stir to combine. Taste for seasoning, then put back on low to keep warm.
• Meanwhile, lightly steam the carrots then add the zucchini and beans with a pinch of salt until they soften to your liking. Serve the vegetables topped with sauce.

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Nutrition

Calories: 222kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 508mg | Potassium: 904mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5700IU | Vitamin C: 48.7mg | Calcium: 60mg | Iron: 2mg