Veggies in Gravy Breakfast Skillet

Now I’m back to cooking my own food, but yesterday morning I hardly had any food left. I did have Ezekiel bread and frozen veggies, plus one special ingredient:

2015-6-16 Breakfast Skillet Vegan
Blossoms from wild chives, straight from my mom’s garden. If you break them up the flavor is pretty mild, but if you throw the whole thing in your mouth it’s like taking a bite out of an onion.

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It took about 10 minutes to throw this together. For one person, heat 1 C frozen veggies in a skillet with margarine or oil of choice.

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Once the veggies are thawed, sprinkle with a little flour and nutritional yeast. Stir to coat. Add water to make the gravy, and season to taste with salt, pepper, and garlic. Add chive blossoms and serve with toast.

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It’s so pretty!

Recipe Recap
1 C frozen veggies
1 Tbsp margarine or oil
1 Tbsp flour
3 Tbsp nutritional yeast
1/4 C water
salt, pepper, and garlic to taste
optional: chive blossoms

Heat veggies in skillet with oil over medium low heat, stirring occasionally until thawed. Sprinkle with flour and nutritional yeast, stir to coat. Add 1/4 C water* and stir until gravy forms. Season to taste with salt, pepper, and garlic. Garnish with chive blossoms.
Serve with toast, it’s great dipped in the gravy.

*You can also fatten it up by replacing the water with plain unsweetened almond milk.

2 thoughts on “Veggies in Gravy Breakfast Skillet

  1. Ohhhhh! That IS pretty! And I LOVE how you created the gravy! So so happy you found a creative way to use the chive blossoms. I cut them back today, so will have more at some point again this summer!

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