Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes (vegan) - The First Messpin it!Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes (vegan) - The First Messpin it!View full post »

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  • Sarah | Well and Full04/10/2017 - 5:45 pm

    Lol “reassuringly beige”. But yes, yes, beige foods are often the most comforting and cozy. Weirdly though, Thanksgiving is my least favorite of the holidays because I don’t really like the food… I don’t particularly like gravy because it is soupy and I firmly believe that if something is soupy, it should be soup. But as I was gazing at these photos, my mouth was kind of watering a bit? Idk, maybe because of the mashed potatoes? What is happening to me?!! Maybe I haven’t given gravy a proper chance ;)ReplyCancel

  • Nicola04/10/2017 - 6:11 pm

    At what point do you add the cooked lentils to the gravy mixture?ReplyCancel

    • Laura04/10/2017 - 8:04 pm

      After the mushrooms have reduced by at least a third. It’s mentioned in roughly the 8th step of the recipe.

  • karen04/10/2017 - 6:38 pm

    I have 2 questions:

    1. Can soya sauce be used in place of tamari?
    2. Are the herbs in the recipe dried or fresh?


    • Laura04/10/2017 - 8:05 pm

      Hi Karen,
      Soy sauce is totally fine and I used fresh herbs, but I’ve included a note about dried as well.

  • Karen04/10/2017 - 6:39 pm

    I have one more question. I don’t have a glass dish. What other types of dishes can I use for this recipe?ReplyCancel

    • Laura04/10/2017 - 8:05 pm

      Any oven-safe dish that is at least 2 inches deep is fine–metal, corningware etc.

  • Karen04/10/2017 - 7:40 pm

    I’m sorry, but each time I read the recipe, I come up with more questions. Are you using dried or canned lentils in the recipe?ReplyCancel

  • Kelsey @ Appeasing a Food Geek05/10/2017 - 6:49 am

    This looks absolutely wonderful! I loooove the gravy pie idea with mashed potatoes up top. So cozy and comforting :) xoxoReplyCancel

  • ReaderRita05/10/2017 - 9:47 am

    Thank you- it looks absolutely heavenly! This recipe has every comfort food I hold dear in one remarkable dish. I need to make this as soon as possible…ReplyCancel

  • Sophie MacKenzie05/10/2017 - 10:36 am

    OMG, YUUUUM! Long live the gravy pie! <3 Happy Thanksgiving, buddyReplyCancel

    • Laura05/10/2017 - 10:46 am

      Thank u for being my gravy muse hehe <3 xoReplyCancel

  • Mmmm, comfort food that I can feel good about!!!ReplyCancel

  • Laine05/10/2017 - 3:03 pm

    Laura, this pie looks like the perfect comfort food! Will try it this weekend. :)ReplyCancel

  • Ray05/10/2017 - 5:33 pm

    That looks wonderful comfort food… What Greg on Masterchef UK would call a hug in a bowl ReplyCancel

  • Kimberley05/10/2017 - 5:53 pm

    I’m in love.ReplyCancel

  • Marta06/10/2017 - 12:13 pm

    I cannot even say how much I’m drooling over these photos! Al hail to the comfort beije/brown fall and winter dishes <3
    I have a question though: It is very hard for me to find kale anywhere near where I live, do you have any suggestions for other green veggies I could use instead? I was thinking of spinach but I'm afraid it would release too much liquid…
    Thanks :)ReplyCancel

  • Susan Wright06/10/2017 - 5:52 pm

    it looks so good, I have got to try to make this, Thank youReplyCancel

  • Renée06/10/2017 - 6:13 pm

    I’m a fan of your Garden Keeper’s Pie so this is like a Thanksgiving version that I need to try, absolutely. Beautiful photography, Laura.ReplyCancel

  • Laura07/10/2017 - 2:26 pm

    Hi, would you be willing to share a recipe for the shredded root salad you described in this post? It sounded so good.
    Thanks for all the great recipes. You are very talented.


  • Maria07/10/2017 - 4:38 pm

    This looks sinfully good!! I would definitely want to double the potatoes! YUM!!! Last year I made a mashed potato with a hint of horseradish in it and that was a big hit. Do you think it would pair well with the flavors in the gravy here? I made the potatoes last winter to accompany a roast that I didn’t actually eat, but I think the gravy from the roast included similar spices.ReplyCancel

    • Laura08/10/2017 - 11:46 am

      I think horseradish is a win with almost anything that is kind of dark and “meaty.” I would go for it! ;)

  • Imre08/10/2017 - 2:28 pm

    Made it this evening and it was absolutely delicious! I made some changes: I added almost half a medium cauliflower to the potatoes mash and also added a little Worcestershire-sauce to the gravy, and used two teaspoons tomato-paste. Instead of lentils, I used a pot of white beans. Also instead of vegetable broth I used mushroom-broth. Very delicious! Will surely make it again. Thanks for the lovely recipe!ReplyCancel

  • […] make your own dashi stock and ramen here.  As usual, get cosy and creamy with one of Laura’s mushrooms and gravy pies or these creamy french lentils with mushrooms and kale.  After something fresh?  Make some vegan […]ReplyCancel

  • Kourtney09/10/2017 - 4:27 pm

    I made this at my parent’s Harvest dinner and it was thoroughly enjoyed! My grandmother took extras home :)ReplyCancel

  • Louise10/10/2017 - 12:14 am

    Made this tonight. A big hit with the whole family! Thank you!ReplyCancel

  • Alex10/10/2017 - 4:02 pm

    This looks so incredible, Laura! I recently posted a very similar recipe too, except my base consists of tempeh and mushrooms. Love your ratio of sauce to potatoes ;)ReplyCancel

  • Diane11/10/2017 - 7:19 am

    This recipe is a keeper. We all loved it and will definitely have it again.
    But we’re not going to wait for a special occasion.ReplyCancel

    • Diane11/10/2017 - 7:21 am

      PS. Thank you. Hope you had a beautiful Thanksgiving:)ReplyCancel

  • Monick12/10/2017 - 2:31 pm

    Your mushroom gravy pie is absolutely delicious. I have shared it with my vegan friends. Kept it in my book of favorites recipes. Looking forward to trying your butternut minestrone soup. MonickReplyCancel

  • Millie17/10/2017 - 5:26 am

    I prepared this delicious dish last night. It was extremely tasty. My husband and I enjoyed the flavors and comfort of this dish. It’s a keeper. I’ll definitely be making it again. Thank you!ReplyCancel

  • Gaby17/10/2017 - 1:56 pm

    I’ve always been told not to put potatoes in a food processor because of how gluey/starchy they get— is the goal to have a denser potato crust?ReplyCancel

  • Sami Romansky19/10/2017 - 11:39 am

    These photos are lovely and it sounds so scrumptious!ReplyCancel

  • Renee21/10/2017 - 11:33 pm

    Thanks for that recipe. I am a new vegan due to medical reasons, and a lot of the vegan recipes I see on line make me think, OMG, who in the world would find that edible?

    But I’ve been trying to find tasty ways to incorporate more kale into our diet, and this dish looks absolutely marvelous. Do you think it might work putting some finely chopped cooked kale into the gravy/mushroom mixture?ReplyCancel

    • Laura22/10/2017 - 9:40 am

      Hi Renee,
      You could definitely fold some chopped kale into the filling right before you put it into the dish for baking. I’d say you could fit up to 2 packed cups of chopped kale? Let me know what it’s like.

  • Julie24/10/2017 - 2:48 am

    Thanks for a great recipe, it is so delicious! ❤️ReplyCancel

  • Cassie Autumn Tran24/10/2017 - 12:42 pm

    What a comforting and hearty dish! I would totally dig into the entire serving tray in a heartbeat! LOL! I think sweet potatoes would work on top as well–makes the perfect creaminess and sneaks in some vitamin A too!ReplyCancel

  • Miranda25/10/2017 - 5:35 pm

    This is perfect fall comfort food. Yum! And I can totally relate to being the person that volunteers to bring salad so there’s something green to eat, that’s so me!ReplyCancel

  • Amanda25/10/2017 - 10:30 pm

    This looks delicious. Have you ever tried to make it ahead and freeze it? Curious if it would turn out ok.


    • Laura26/10/2017 - 6:11 am

      So I put leftovers of this into little ramekins, wrapped them tight, and sent a few over to my mother, and she froze them. After a thaw in the fridge and a re-bake in the oven to get them, bubbling, they were great!

  • Caroline Atwood28/10/2017 - 2:11 pm

    OMG yum! I made this two days ago, and since its just me,I have been eating it since then. My potatoes turned out a little starchy/gluey, maybe due to the type I used (I used my mom’s garden potatoes) or because I used a blender instead of a food processor. Either way, it still turned out awesome. I think I might make just the mushroom gravy part sometime to pour over brown rice or other grain. I also decided to spread it on sourdough and top with avocado for breakfast one morning and it was prime!

    Thanks for the deliciousness Laura!ReplyCancel

  • Kim Hutchinson30/10/2017 - 1:49 pm

    I made this recipe exactly as instructed and it was pretty good. I should have added more salt to the potatoes – next time I’ll taste as I go.

    I also made GARLICKY WINTER VEGETABLE & WHITE BEAN MASH WITH MUSHROOM MISO GRAVY from the cookbook. I LOVED this recipe even more than the gravy pie. Buy the book. It’s incredible!ReplyCancel

  • Erin08/11/2017 - 2:28 pm

    I made this over the weekend and it was just wonderful–everything I want out of a weekend comfort meal (delicious, not so heavy, full of protein).. I used dried herbs with no issues, and I had some dried shiitake mushrooms I simmered and later included with the other mushrooms. Wonderful all around, thank you!ReplyCancel

  • […] Vegan Mushroom Gravy Pie […]ReplyCancel

  • This looks so amazing!! I’m thinking that I may have to try this recipe after our Thanksgiving feast. I always make too many mashed potatoes …seems to be a thing I do every year. But really, now I’m hoping to have a bunch left over. If not, it’s okay. I’m making this anyway. Perfect winter warm-up dish!ReplyCancel

  • Laura24/11/2017 - 5:41 pm

    I made this for thanksgiving and it was good but could benefit from salting early and salting often. Salting at every stage instead of just when the mushrooms are cookingReplyCancel

  • Eileen27/11/2017 - 5:22 am

    Thank you soooooo much! I’ve made this twice. The second time there were potato quantity adjustments with a houseful of Peruvians and Irish… I had to at least double the potato! I know I’m going to make this all winter long. And, yours is the first cookbook I’ve ever bought!ReplyCancel

  • […] Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes from The First Mess Collard Greens with Mushrooms from Serious Eats  Rapini Noodle Bowl from A House In The Hills  Warm Lentil, Kale and Potato Salad with Lemon Dijon Dressing from She Likes Food  Spinach and Kale Soup with Tahini Dressed Chickpeas from Green Kitchen Stories Totally Addictive Kale Chips from My New Roots  Braised Mustard Greens from Dishing Up The Dirt  Coconut Curried Kale and Sweet Potatoes from Cookie & Kate  Beet Greens Pesto from B. Britnell  Rainbow Chard Wraps with “Cheesy” Cashew Spread & Pink Tahini Sauce from Faring Well Ethiopian Spiced Collards (Gomen Wat) from Will Frolic For Food  Kale and White Bean Korma from Food52 Stuffed Rainbow Chard Rolls from Jew Hungry  Pomegranate + Kale + Walnut Salad from One Part Plant  Super Green Vegan Quinoa Burritos from 101 Cookbooks  Zoodles with Kale, Basil and Pine Nut Pesto from Good Eatings  Pumpkin, Lentil and Kale Bake from My Darling Lemon Thyme  Kale and Sweet Potato Winter Bliss Bowl from Cheeky Kitchen […]ReplyCancel

  • Tina06/12/2017 - 9:08 pm

    Oh my – this looks INCREDIBLE. I’m so glad I came across this recipe – It looks like the ultimate comfort food. Definitely pinning to try ASAP.ReplyCancel

  • […] Potato Pie I’ve been making pies of all forms! Recently, I found this amazing recipe for Mushroom Gravy Pie with Mashed Potato by The First Mess – it most certainly satisfied the pie craving! Although a good pastry […]ReplyCancel

  • Liesl22/12/2017 - 6:13 am

    I feel like it just won’t be as good unless it’s served in this beautiful baking dish! Would you share its source?ReplyCancel

  • Stephanie23/12/2017 - 8:01 pm

    This recipe is so tasty! I love the flavor. As a couple folks mentioned, though, mashing potatoes in the food processor results in a sticky, gluey mess. You don’t want to overwork the potatoes. Manually mashing is definitely the way to go. And I have better luck with russets, for whatever reason, to get a fluffier end result.ReplyCancel

  • Michelle15/01/2018 - 7:52 pm

    I made this tonight…..YUM!!! I subbed a can of small white beans for the lentils used instant mashed potatoes and chopped up some spinach instead of kale and just stirred into hot potatoes. I will absolutely be making this again! Maybe next time will try cauliflower mash instead of potatoes for a no carb option!ReplyCancel

Vegan White Chocolate Mocha with Herbal Coffee - The First Messpin it!Vegan White Chocolate Mocha with Herbal Coffee - The First Messpin it!View full post »

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  • Kris17/09/2017 - 10:21 am

    Love these Happy Hour posts (and all the links!) I think this will be my new cold-weather drink — can’t wait to give it a try (also appreciate using cacao butter in a new/different ways!) Happy Sunday!ReplyCancel

  • Cassie17/09/2017 - 11:27 am

    I’ve always wanted to try making something with MCT oil! And this recipe look stunning. Delicious too!ReplyCancel

  • Roshni17/09/2017 - 1:44 pm

    I’m a younger reader, here to offer some reassuring words. ;) At least, I’m assuming that as a 20 year old college student, my friends and I fall into that demographic that the article refers to.

    I don’t think the article is entirely right to say that watching has replaced making. Yes, recipe videos are incredibly popular among many of my friends, and yes, nobody actually uses them to actually cook. But that doesn’t mean we’re not cooking/making/creating at all! When I need inspiration for cook everyday meals, I turn instead to bloggers who embody my own plant-based approach to eating. I know I’m just one individual, but I wanted that to be said. Keep doing your thing – I love everything you create in this space.ReplyCancel

  • Finally, something to do with the cocoa butter sitting in my pantry — this looks luscious!!ReplyCancel

  • Sophie MacKenzie17/09/2017 - 1:54 pm

    I love the use of Dandyblend in this! Sometime when I make it with water I kick myself thinking of all the cool drinks I could be whipping up with it instead. I’m one of those people with a freezer full of cacao butter, so this is just up my alley.ReplyCancel

  • Larissa17/09/2017 - 7:08 pm

    Just bought Dandy Blends. Can’t wait to try this!!!ReplyCancel

  • Shauna | Linden & Lavender17/09/2017 - 10:04 pm

    This post is just chalk-full of helpful articles. I feel like we’re somehow on the same wavelength this week. Sorry, creepy, but the links are very helpful. Obviously, I’m going to try out the drink as well. :)ReplyCancel

  • Maria20/09/2017 - 1:39 pm

    Yum!!! I love that this isn’t overly sweet! I hate overly sweet coffees but sometimes crave something a bit creamy and different! This looks like the perfect decadent afternoon treat with a friend!ReplyCancel

  • […] to switch up your usual morning coffee? The First Mess shared a recipe for a white chocolate mocha with herbal coffee that’s a healthier alternative to a traditional […]ReplyCancel

  • Sophia01/10/2017 - 2:10 pm

    That sounds SO yummy! My husband brought me cacao butter once from a trip and I just have now idea what to do with it. Finally getting my first blender this week, so I will rock through your Happy Hour posts. Especially now when fall comes and for those colder days I’m craving a more creamy soothing drink and that recipe sounds just right. I love that you’re sharing recipes for coffee, herbal coffee or tea as I like to mix it up depending on what I feel like. Long story short, I just LOVE your blog! :DReplyCancel

  • Anna23/10/2017 - 9:01 am

    Hi! Where’s the cup from? :) It’s beautiful .ReplyCancel

    • Laura23/10/2017 - 5:16 pm

      Hi Anna,
      This isn’t helpful at all, but I got it from a local boutique called Oliver and Rust. There are no explicit markings on the cup to denote the maker unfortunately.

      • Anna24/10/2017 - 9:24 am

        Alright, that’s too bad. Thanks anyway for the reply! :) Best, AnnaReplyCancel

  • Sabell14/11/2017 - 7:36 pm

    Those photos are beautiful! And I love that slab-wrap mug! I’ve had a brick of cacao butter sitting in my pantry as well; meaning to some day make a white chocolate cocoa buttery thing out of it. I’ll have to dust that brick off and try this one out. Thanks for the inspiration! Maybe I’ll dust that potters wheel off and do some creative work as well, eh? up the kiln and glaze away..ReplyCancel

Super Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes (vegan!) - The First Messpin it!tomatoes pre-roast & cashews pre-parm - The First Messpin it!View full post »

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  • Camilla14/09/2017 - 4:42 am

    Looks so incredibly delicious!

    Must remember to put this on our meal plan for next week :-)ReplyCancel

  • Kelsey @ Appeasing a Food Geek14/09/2017 - 6:39 am

    I love love love that you did two comfort-type dishes in a row. I seek these out at this time of year more than any other recipe category. I also get really excited when you show shots of your kitchen while you’re cooking. It puts me in your world and makes me even more excited to make this recipe. xoxoReplyCancel

  • Brian @ A Thought For Food14/09/2017 - 9:37 am

    Pasta really is one of the best ways to let ingredients shine (and I so love everything in this beautiful bowl), so I fully support you embracing your carb-loving self. In fact, I just came back from the kitchen, where I took out some leftover pasta (with roasted tomatoes and mushrooms) and ate it for breakfast. Because we can make these awful/brilliant decisions… we’re adults, damn it!ReplyCancel

  • Erin at14/09/2017 - 9:53 am

    Yes, I totally LOVE this time of year here in Ontario. The farmers’ markets are all full of insanely gorgeous produce and I refuse to buy any veggies from the grocery store, they all need to come from the local market (with exception of avocados, lemons and limes – can we please get some local farmers working on somehow producing those??). I’ve been going easy on the carbs this past week so this recipe is killing me – it looks so good!ReplyCancel

  • Anya14/09/2017 - 12:53 pm

    Wow, we just finished shooting a cauliflower pasta recipe for next week! Yours looks extra lush and cozy, I can’t wait to try it! I think my little one would go for it in a big way.ReplyCancel

  • Cassie17/09/2017 - 10:51 am

    This pasta looks amazing! What a creamy and flavorful-looking sauce!ReplyCancel

  • Kasey Goins17/09/2017 - 8:09 pm

    This looks heavenly! The perfect fall comfort food! Can’t wait to give it a try!ReplyCancel

  • Sarah18/09/2017 - 8:53 am

    Going to make this today! I have a jar of roasted red peppers in the cupboard- could these be subbed for the sundried tomatoes packed in oil?ReplyCancel

    • Laura18/09/2017 - 4:24 pm

      I think the roasted peppers would be fine! You might want to add a splash of lemon juice or white wine vinegar or something to make up for the acidity though. Let me know what it’s like if you try it.

  • Erika20/09/2017 - 1:58 pm

    I made this a few days ago and I obsessively ate it for every meal until it ran out. SO GOOD. I can’t get over it. I usually make up my own pasta sauces and they always start with onions. I was surprised that this recipe didn’t miss the onions at all – it was so good and complete just as it was. It was also easy to make without any packaging – just had to shell by hand some fresh peas from the produce section and it was so fun! Thank you for this! I will be making it again and again.ReplyCancel

  • Tina for Thetastyworld.com21/09/2017 - 1:35 am

    Best way to get that creamy rich feel without cream! Also fab for hiding another veggie in pasta!ReplyCancel

  • Amy22/09/2017 - 8:29 am

    Oh my gosh, this was SO good! Creamy, tomato-y pasta loaded with veggies is one of my all-time favorite meals. I make it all year round, swapping out whatever is fresh. I always use heavy cream, and I always get a stomachache later that evening. This was just as good, and I felt great afterwards! This is going to be my new go-to.ReplyCancel

  • […] Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes from The First Mess looks amazing and I want it in my face right now. […]ReplyCancel

  • Sarah28/09/2017 - 4:09 pm

    What could you sub for soaked cashes in a pinch? pre-packaged nut milk? or hemp seeds with the hot pasta water?ReplyCancel

    • Laura03/10/2017 - 7:38 pm

      Hemp seeds would work, or a richer non-dairy milk (like cashew or unsweetened coconut milk) would be fine!

  • Charlotte Cook05/10/2017 - 6:22 pm

    This is SO delicious! I subbed the cashews in the sauce for some cooked haricot beans instead because beans = more protein, less fat, I’d already hit my daily fat target and I have a mountain of beans in the fridge! The dish was still really creamy and flavourful and will be henceforth a regular feature on my menu. Thank you Laura.ReplyCancel

  • Elizabeth12/10/2017 - 12:53 pm

    If using zucchini noodles, what’s a good sub for the starchy water in the sauce?ReplyCancel

    • Laura12/10/2017 - 3:16 pm

      I would try whisking/blending a bit of arrowroot powder into the cashew “cream” mixture to get the starchy/sticky texture. I haven’t personally tried this so can’t vouch for effectiveness, but this is probably the direction I would go in first.

  • Kailey20/10/2017 - 5:24 pm

    I made this yesterday for dinner and it was soooo delicious. I can’t stop thinking about it I might have to make it again!ReplyCancel

  • […] Here we go again.  I just couldn’t resist throwing in another shout out to my favorite carb.  As soon as I saw this next dish I just new I had to cook it (and eat it).  I love the innovative use of classic ingredients.  It’s perfect for a dinner party or a simple meal for you and your lover on the couch.  Now that’s my kind of dish. (The First Mess) […]ReplyCancel

  • Sarah05/12/2017 - 12:45 am

    Just made this and oh my it was comforting, flavourful and easy to make! Just what I needed on a cold December night. I subbed the cashews for sunflower seeds and it worked well. Thanks for another wonderful recipe and for keeping me inspired :)ReplyCancel

Black Beans and Rice with Roasted Poblanos and Garlic - The First Messpin it!Black Beans and Rice with Roasted Poblanos and Garlic - The First Messpin it!View full post »

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  • Jessie Snyder07/09/2017 - 1:28 pm

    I love love love this Laura! I’m all about the same, simple beans and rice dinners. Especially with the summer veg, I’m so jealous of your poblanos! Wishing I lived nearby to come take a few off your hands ;).ReplyCancel

  • Anne07/09/2017 - 5:39 pm

    I love your recipes. Please don’t stop creating new ones or stop blogging.ReplyCancel

  • Becky07/09/2017 - 7:19 pm

    Love the simplicity! Thanks LauraReplyCancel

  • Maria08/09/2017 - 12:13 am

    This is the rice dish of my dreams! Oh my word. This looks incredible. I have been eating all the poblanos I can get my hands on. I think thick-sliced and roasted portobello mushroom caps could go nicely too! I love that flavor combo together!ReplyCancel

  • HEIDI YALOWITZ LASSER08/09/2017 - 4:51 am

    This looks fantastic!
    What I especially like about this recipe is that it is practical and allows for practical variation.ReplyCancel

  • Marta Lee08/09/2017 - 5:40 am

    These are my favorite kind of recipes! I can almost taste that delicous roasted paste from here, hehe :) I’ll also try the cauliflower suggestion, it sounds perfect for the occasional lighter version.
    I’m also SO happy to say that I finally have your cookbook – my man got it for me as a surprise and just said “I knew you really really wanted this book <3 I can now confirm that it is my favorite cookbook (and that is saying a lot, believe me!) Thank you Laura, for all you share here and for the amazing, comforting, gorgeous recipes from your book [and for not having too much recipes with impossible-to-find ingredients]* Much love from Portugal :)ReplyCancel

  • Jessica Kelley08/09/2017 - 6:44 am

    Laura, I can’t even begin to tell you how much I love this! It’s like a sophisticated (yet, simple!!) version of the red beans and rice my mom used to make for me growing up. Thank you for sharing, and allowing me to take a trip down memory lane :) I will be making soon. xx, JessReplyCancel

  • Susan08/09/2017 - 10:47 am

    This recipe sounds wonderful. I love poblanos! But, since poblano is a type of chile pepper, it would be helpful if you specify what you mean by the ingredient “1 chili”. A jalapeño? A Serrano? A habanero? Chiles range from mild (like Anaheim) to very hot (like habanero). Sorry, I’m a bit of a chile geek because I live right on the border with Mexico.ReplyCancel

    • Laura08/09/2017 - 11:35 am

      I think the one that I used was a fresh cayenne pepper. You can catch a glimpse of it in the pics that show the roasting pan, but I’m fairly confident that’s what it was.

  • This is my kind of (Cali-style) comfort food!!ReplyCancel

  • Halli08/09/2017 - 11:53 am

    Hey Laura, I was wondering how I should use the one Poblano pepper growing in my garden this year. This is a perfect recipe for it, especially since some of my tomatoes are ripe now too!

    Thanks for sharing, it looks so good. Can’t wait to try it :)ReplyCancel

  • Thea Hudson08/09/2017 - 1:13 pm

    This speaks volumes to me!! Rice and beans are the ultimate in comfort foods, and this jazzed up chilli sauce really is taking it to another level. Laura keep on being the inspiration that you are, I always look forward to your posts and wise words XOReplyCancel

  • Caroline08/09/2017 - 2:44 pm

    Making this right now and the roasting veggies w/ cumin and coriander smell SO good. I recently have fallen victim to the colorful, instragrammy, way of eating plant based and I’m craving something more substantial. Making warming, happy, belly-filling food like this is why I love to cook (and eat!) plant-based! I’m happy to be going back. Quick newbie question though – for this recipe why did you choose to toast the whole seeds and then grind? Does it enhance the flavor of the spices that much more (i.e should I be doing this every time I use cumin and coriander?)

    Thanks for the reply!



    • Laura08/09/2017 - 4:04 pm

      Thank you for this Caroline! If I can help it, I always toast whole spices and then grind them for my cooking. The flavour is miles away better for my own taste. I have a super cheap coffee grinder that I pretty much keep on the counter for spice grinding and it adds so much to my cooking. I would really recommend trying it!

  • Cassie Autumn Tran08/09/2017 - 2:51 pm

    Black beans and rice definitely are an amazing combination, PLUS they are a COMPLETE protein! :D This recipe with poblanos and garlic sounds and looks to die for! Love the deliciously roasted quality that each vegetable adds to this dish!ReplyCancel

  • carlos at Spoonabilities08/09/2017 - 2:58 pm

    It’s a very Latin influenced dish. Love itReplyCancel

  • Linda09/09/2017 - 8:45 pm

    Yes, yes, yes! This is my favorite kind of food too. Don’t hold back on the brown/beige recipes. As the other comments attest, there are a lot of us out here who find this food the yummiest. Even if the gourmet world doesn’t find it glamorous. ;)ReplyCancel

  • Allie10/09/2017 - 10:16 am

    I have your book, loving it! Which page are the variations on??ReplyCancel

  • Kelsey @ Appeasing a Food Geek12/09/2017 - 6:44 am

    VERY excited about this recipe. It seems like the perfect thing to make this time of year! Let the roasting season begin :) xoxoReplyCancel

  • Kimberley13/09/2017 - 11:17 am

    In love with this. And yeah, I crave dal every week when it cools off too. You’re the best.ReplyCancel

  • Annie17/09/2017 - 9:35 am

    Hi Laura! Adding this to my meal plan this week… could I make the pablano roasted purée mixture ahead of time and store in the fridge for a few days before adding to the rice & beans for a week night dinner? Thank you!!ReplyCancel

    • Laura17/09/2017 - 10:38 am

      Yes definitely! The roasted poblano etc. purée will keep in a sealed container in the fridge for up to 5 days.

  • […] cozy Black Beans & Rice ever since I saw this post go […]ReplyCancel

  • Lauren26/09/2017 - 12:28 am

    Just made this for dinner tonight, and it was so tasty!! I even made a double batch of the poblano paste so that I can make it again later this week! I used a jalapeño pepper and I think next time I’ll try leaving the seeds in to give it a bit more kick. Anything topped with cilantro, lime juice, and avocado is right up my alley, but the rice and bean mixture on its own was super flavorful. Will definitely put this in my rotation of favorite recipes!ReplyCancel

  • Hillary29/09/2017 - 7:22 pm

    Just made this after a rough week it was super comforting and yummy! Despite being an even more pastey Ontario girl than you, these flavours are my all time comfort food! Didn’t have whole spices but next time I will make sure I do. Thanks for the inspiration, keep on doing your thingReplyCancel

  • Nicole30/09/2017 - 8:38 pm

    And here I was wondering what to do with these soaked black beans tonight! Your description of liking simpler, rustic vegan recipes is also very much along my lines of preference. Hence I am quite fond of your blog and recipes ;) looking forward to trying this tonight :)ReplyCancel

  • Paula05/10/2017 - 2:29 am

    Love the simplicity of this dish. Not to mention, black beans are my jam! Can’t wait to try this out on my people.ReplyCancel

Vegan BLT salad with crispy coconut "bacon," tangy lemon pepper dressing, grilled peaches, and avocado - The First Messpin it!

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The crispiest vegan coconut "bacon" ever - The First Messpin it!View full post »

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  • Erin at Pure Feast16/08/2017 - 9:38 am

    This coconut bacon sounds delish, I’d probably end up eating them on their own as a snack more often than not. I might try making them in my dehydrator rather than the oven and see how they turn out!ReplyCancel

  • Valentina | The Blue Bride16/08/2017 - 11:34 am

    This salad looks gorgeous! I think that after years of pinning “coconut/shiitake/tempeh bacon”, the time to make it has finally come :DReplyCancel

  • JoBay16/08/2017 - 5:52 pm

    Nice. But “could have eaten” not “could have ate.”ReplyCancel

  • Cassie Autumn Tran16/08/2017 - 9:21 pm

    The coconut bacon looks wonderful! I’ve had vegan BLT salads before, but nothing like this! I don’t blame you for eating a third of the coconut bacon tray! I would definitely do the same!ReplyCancel

  • Luna18/08/2017 - 5:15 am

    I can eat this 7 days a week – coconut and avocado are my favorites evaaahhh!!!ReplyCancel

  • Sarah | Well and Full22/08/2017 - 6:37 pm

    Girl, you know I’m on the coconut bacon train. I love the way you used it in this salad, and that lemon pepper dressing sounds TO DIE FOR.ReplyCancel

  • Sabrina26/08/2017 - 7:05 pm

    Nice recipe and interesting story, like your version of coconut bacon, I’d never heard of it before! Thank you!ReplyCancel

  • Elle29/08/2017 - 9:25 am

    I’m planning on making this tonight – it looks delicious! I only have coconut strips that come packaged with cane sugar on them. Will that work? Thank you!ReplyCancel

    • Laura30/08/2017 - 11:39 am

      Sorry for the late reply! I think it will be fine, but you could skip most of the maple syrup in the recipe.

  • SujanaYoga31/08/2017 - 8:02 am

    Amazing! It looks delicious. Thanks for sharing the recipe.ReplyCancel

  • Christina31/08/2017 - 2:25 pm

    COCONUT BACON? This is the first time I’ve heard of coconut bacon, it sounds and looks delicious! I love your pour shot over the coconut too. Lovely post, lovely photography, amazing looking recipe!ReplyCancel

  • Hilary04/09/2017 - 10:25 pm

    This looks awesome, I also live in southern ontario (woot!) and I am wondering where you got this type of coconut. It never seems to be with the other coconut in the baking aisle or at bulk barn…

    PS love your book and I’m not even vegetarian :) Just appreciate good plant lovin’ReplyCancel

    • Laura06/09/2017 - 4:29 pm

      Hi Hilary,
      The large flake coconut IS hard to find here! I actually picked up a bunch of it on a random HomeSense trip. They had 4 huge bags in their little superfood aisle and I took all of them! Since that trip, I’ve seen it there a few times. A Marshall’s or Winners store might be worth a visit, too.

  • sara forte05/09/2017 - 5:22 pm

    oh my yes. I would have inhaled this too! Looks like perfection. You always take the extra step to make a salad special and I need to follow your footsteps. The extra little step makes all the difference and this looks like perfection. Hope you all are enjoying the end of your summer. xoReplyCancel

  • Aiden05/09/2017 - 6:41 pm

    OH MY GOD.

    I have made many a coconut bacon recipe.

    This is by far THE BEST. SOOO GOOOD I am so happy that there’s extra! :) The salad as a whole is stellar too – loving the grilled peach.

    Thanks for the recipe.ReplyCancel

  • […] it’s hard to go wrong. This is why I love these smoky beans so much. I took the idea behind Laura’s coconut bacon and used the flavor in these beans. Using smoked salt really brings the flavor together and this […]ReplyCancel

  • […] I want to make this salad. […]ReplyCancel

  • […] it’s hard to go wrong. This is why I love these smoky beans so much. I took the idea behind Laura’s coconut bacon and used the flavor in these beans. Using smoked salt really brings the flavor together and this […]ReplyCancel

  • Izzy16/09/2017 - 1:47 pm

    This salad looks so so incredible!! I have never tried coconut bacon but i feel like i need to do it right now!! Yumm, dreaming of this salad right now haha.ReplyCancel

  • […] cozy dishes. Here are a few of my favorites: Golden Fennel Kale Chop, Pumpkin Buckwheat Kale Salad, Vegan BLT Salad with Coconut Bacon Bits, Kale Lentil Pasta Salad with Maple Pecans, Charred Broccoli and Red Onion […]ReplyCancel

  • Valarie18/12/2017 - 7:47 pm

    This salad was delicious. It was the first time I’ve tried grilled peaches and I must say I was definitely surprised at how flavorful it was. It’s a definite YES! from meReplyCancel