gravy Archives | Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

December 6, 2017

The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!


Traditional Vegan Potato Latkes

Servings 12 Latkes


  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying


  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.

  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.

December 6, 2017

Pizza for breakfast? You bet! This fun recipe couldn’t be quicker or simpler. Prep it the night before or bake it on Sunday for a quick, no fuss morning meal on Monday. This breakfast pizza recipe is a great template for your breakfast pizza fantasies. I used my kids’ favorite toppings, but customize with your favorite tofu scramble, coconut bacon, or cream cheese and carrot lox…get creative!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

I took some help from the store with a pre-made pizza dough, but make your own on the weekend if you’ve got the time. Kids love this cheesy breakfast pizza. I hope you’ll give it a try and tag me in your pizzeria creations so I can see the fun!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

Breakfast Pizza (Vegan & Dairy-Free)


  • 1 roll refrigerated pizza dough
  • 1 package soyrizo
  • 1 cup thinly sliced Yukon Gold potatoes with skin
  • 2 cups dairy-free shredded cheese such as Daiya


  1. Preheat oven to 400 degrees.
  2. Roll out pizza dough and place on a pizza sheet or stone.
  3. Sprinkle with 1 cup of the cheese.
  4. Lay out the potato slices across the pizza dough.
  5. Crumble the soyrizo over the potatoes.
  6. Sprinkle the remaining cheese over the pizza.
  7. Bake for 10 minutes.

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

November 30, 2017

This quick and easy vegan gravy is mushroom free! It tastes delicious drizzled on top of my Sourdough Stuffing Meatloaf, Dairy-Free Roasted Garlic Mashed Potatoes, or 3 Layer Vegan Holiday Meatloaf!

Vegan Gravy (Mushroom-Free)


  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste


  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

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