2-3 pounds new potatoes (or baby potatoes of any kind)
unsweetened nondairy milk, as needed
1-2 cups veggie broth
4 tablespoons vegan butter (I used Earth Balance)
1 cup frozen green peas
1/4-1/2 cup all purpose flour
1-2 tablespoons cornstarch
1 tablespoon poultry seasoning (sage based)
salt and fresh ground pepper, to taste
1. Put the potatoes in a large soup pot (no need to cut, if they're small enough). Pour enough milk to almost cover them, then top off with the veggie broth.
2. Add the vegan butter and boil until the potatoes are tender (about 20-25 minutes). The milk will froth up and act like it's going to overflow, but it won't, so don't worry.
3. Turn off heat after the potatoes are cooked. Add peas, flour and cornstarch, stirring until the broth thickens into a gravy-like substance. Season with the poultry seasoning, salt, and pepper.
Enjoy the awesomeness of creamy potatoes with peas!
Source of recipe: This is something from my childhood that I've always loved, and finally veganized. The final result is much like gravy covered potatoes and peas. The sauce is very rich and creamy and delicious! It's perfect as a side dish, or just as lunch.'