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  • Marta25/10/2017 - 5:44 am

    I LOVE this! I can’t seem to make a tray without a soggy and/or burnt sweet potato somehow… meh – NEver tried to coat them with any starch though! I like the meditative part of chopping veggies (and do it often!) I feel like all this “trouble” just makes it all taste better in the end :) Will try this soon with the sauce – yum! Have a wonderful day Laura!ReplyCancel

  • Erin at Pure Feast25/10/2017 - 6:32 am

    I’ve made sweet potato fries with cornmeal before (wasn’t too crazy about them), but I’m super excited about trying them with arrowroot. T H A N K S !ReplyCancel

  • Abby @ Heart of a Baker25/10/2017 - 9:35 am

    I really appreciate the LEGIT crispy title of this! haha. I’m with you, when sweet potato fries are done right, they are ohhh so right. You are a fry queen and I can’t wait to make these!ReplyCancel

  • Jessie Snyder25/10/2017 - 11:59 am

    Genuinely appreciate your commitment to this process Laura! Cannot wait to give these a try :). I made your root vegetable dal for dinner the other night and it was so amazing and comforting (had it two nights in a row). Just on a Laura-kick and I love it – xo.ReplyCancel

  • Kat Downs25/10/2017 - 1:04 pm

    If recipes can be spirit animals, this is mine. Thank you, thank you, thank you!!ReplyCancel

  • Kimberley25/10/2017 - 1:54 pm

    This is the stuff of my dreams. Thanks for doing the heavy lifting for the rest of us.ReplyCancel

  • Amanda25/10/2017 - 2:18 pm

    Your work here is done.ReplyCancel

  • Sadly, I do not tolerate arrowroot, is there a replacement, even if not quite as effective? Thx!ReplyCancel

    • Laura25/10/2017 - 3:36 pm

      So in the recipe notes I recommend cornstarch as a one-for-one replacement, but other options you could explore (off the top of my head) include tapioca starch or even potato starch. I have not tried this recipe with the tapioca or potato starch, so cannot guarantee the success rate unfortunately.

  • Tonie Osborne25/10/2017 - 7:04 pm

    I am definitely going to try this but I love a cilantro lime sour cream dressing w them. Just like the grill at Nordstrom’s used to have. My friends and I would go there all the time just to get them. Then they changed sauce and now we hardly go anymore!ReplyCancel

  • sara forte25/10/2017 - 8:23 pm

    Oh I generally do not like high maintenance.exact sort of recipes but I am so making these! They sound perfect and I appreciate how much time you dedicated to this. You’re amazing.ReplyCancel

  • Sarah | Well and Full25/10/2017 - 9:18 pm

    I’m really excited to try these. I can usually make a decent roasted (and soft) sweet potato, but the element of crisp has always eluded me.ReplyCancel

  • […] extra tid i helgen och känner sig ambitiös, så kan en ju göra stripsen mer som pommes enligt Laura’s fool proof method. Så sugen på att testa! Annars, för lite latare dagar, funkar enkla ugnsbakade strips alldeles […]ReplyCancel

  • Heather26/10/2017 - 1:21 pm

    There is nothing I hate more than a soggy sweet potato fry. This recipe is calling my name. And like always, your photos are so dreamy.


  • Emily26/10/2017 - 1:54 pm

    Quick question: Have you tried tossing the potatoes in olive oil vs spraying with cooking spray? I am just wondering if it makes a difference. Thank you! These look delicious and the pictures are beautiful.ReplyCancel

    • Laura27/10/2017 - 8:57 am

      Hi Emily,
      So I have tried tossing the fries in oil after tossing them in arrowroot powder and I didn’t like the results. The spray oil is still preferable because it doesn’t disturb the arrowroot coating as much, and it’s definitely less messy.

  • Laine26/10/2017 - 3:35 pm

    That you for all the tips, Laura! I’ve never tried soaking my fries in the water before baking. Will give this recipe a go on the weekend! :)ReplyCancel

  • Carlos At Spoonabilities29/10/2017 - 7:36 am

    The sweet potatoes fries look delicious and the photos are mouthwatering!
    I always have issues trying to bake a crispy sweet potato. i will give a try your recipe:)ReplyCancel

  • Zita @The Puur Blog29/10/2017 - 10:31 am

    Finally! Thank you for this recipe <3 I'm in love with sweet potatoes, but I just couldn't get them crispy no matter how hard I tried. Now I'll try your method, I can't wait. :)ReplyCancel

  • Maggie Bergius29/10/2017 - 3:53 pm

    This is my method of making sweet potato fries too! They are delicious! I will defenitly try the dip-sauce, looks great!ReplyCancel

  • Hilaire01/11/2017 - 9:58 am

    oh wow! My husband and I were JUST talking about how baked sweet potato ANYTHING (fries/tots) never comes out crispy enough!
    Can’t wait to try out these methods – thanks!ReplyCancel

  • Diego Lopes01/11/2017 - 1:20 pm

    I don’t know what potatoes have against me, but I rarely get them right and crispy…hopefully your recipe will change that! =)ReplyCancel

  • Alyssa Gargiulo01/11/2017 - 10:15 pm

    These look delicious and I LOVE your website. It’s seriously my current vibe. Question: will you be posting a Thanksgiving/fall menu or recipes? Looking for some inspiration so I can avoid making the same old dishes.ReplyCancel

  • Ruby03/11/2017 - 5:00 am

    Yessss these sound absolutely perfect! Your meticulous hard work has for sure paid off here and I cannot wait to try this method <3ReplyCancel

  • […] sugen på att testa Lauras *perfect* baked sweet potato fries! Hon verkar ju onekligen ha kommit fram till den ultimata […]ReplyCancel

  • Daniel05/11/2017 - 10:12 pm

    Made these tonight. They were great. Thank you.ReplyCancel

  • Claire P06/11/2017 - 7:14 am

    Yummy! :) it looks so delicious and I love sweet potato thanks a lot for sharing the recipe :)ReplyCancel

  • […] However, occasionally I’ve simply have a crap day and also desire something that tastes indulgent yet is in fact packed with benefits. Get in these wonderful potato wedges. This dish has 3 remarkable components that integrate for, in my mind, a best dish. Baked wonderful potatoes are covered with a tasty peanut granola and also lush peanut sauce. Maybe an appetiser yet I’ve been recognized to call these supper. I believe this concept would certainly be remarkable with Laura’s completely crisp sweet potato fries! […]ReplyCancel

  • Mackenzie @ Nibble to Nourish29/11/2017 - 1:17 pm

    This recipe looks fantastic! I’m a huge sweet potato lover and have been searching for the secret for crispier fries. I definitely plan to try this one out!ReplyCancel

  • Amanda U23/12/2017 - 7:15 pm

    My mandolin has a 1/4″ fry blade, decided to try it out with this recipe (too much chaos in this house for knife work to be meditative) — worked like a charm, used the time saved to read up on dip options.ReplyCancel

  • Nicky27/01/2018 - 7:53 pm

    Holy mother of f*** are these good. My bf and I both were floored. Followed your recipe to the T. Turned out PERFECT. Crispy but not too crispy and totes healthy. Plus that sauce is BOMBDIG. Well played, wizard, well played.ReplyCancel

  • Vibrant Green Sauce80twenty02/03/2018 - 1:24 pm

    […] Potato Fry Notes: Looking for a perfect partner to this sauce? Laura’s legitimately crispy baked sweet potato fries take fry-making seriously. And you should, too. They’re perfect! Or if you’re in for […]ReplyCancel

Vegan Pumpkin Lassi with Ginger, Cardamom & Coconut - The First Messpin it!Vegan Pumpkin Lassi with Ginger, Cardamom & Coconut - The First Messpin it!View full post »

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  • Laura21/10/2017 - 5:32 am

    Hi there, this looks amazing, I have ordered your book and I am so excited / looking forward to the arrival ( 30th Oct ) and cooking most amazing plant based meals xxReplyCancel

  • Erin at Pure Feast21/10/2017 - 7:52 am

    Ok so, your dreamy weekend plans of nature hikes and laundry are literally the best weekend activities sometimes in my mind too. And I love alternate nostril breathing for getting a good, quick dose of balance. Another weekend goal added to the list – making this pumpkin lassi that sounds perfect for enjoying while reading a good book / magazine / the rest of these interesting links you’ve posted. Thanks!ReplyCancel

  • Mich21/10/2017 - 8:51 am

    Gorgeous!! Such a perfect fall smoothie.ReplyCancel

  • Amanda21/10/2017 - 9:29 am

    Frozen banana in a pumpkin smoothie situation is KEY. A warm banana with warm pumpkin is just blech.ReplyCancel

    • Laura21/10/2017 - 10:43 am

      SO TRUE. Pumpkin goes flat-tasting and weird so easily. I always add ice, too.

  • Thanks for the tip on Anita’s – I can’t wait to make this!ReplyCancel

  • Sarah | Well and Full21/10/2017 - 1:52 pm

    I can’t get over that recipe comment… what a journey! I’m glad that the commenter finally found true love though, after her first rotten husband. Also, I loved your interview in the Kitchn. I could read about you talking about food all day!! Hugs xxReplyCancel

  • Marsha22/10/2017 - 8:29 am

    Where would I find the pumpkin loaf recipe? Love this post!ReplyCancel

  • Brenda Murphy22/10/2017 - 3:02 pm

    Love your site! I send the link to my daughter all the time. One way I reduce plastic is by using parchment….over and over again. Instead of wrapping a ramekin/dish with plastic I use parchment and an elastic. Its also great when wrapping cheese. Keep it up buttercup!ReplyCancel

  • Elizabeth23/10/2017 - 1:13 pm

    Ugh, the battle against plastics is tough. I also have a love/hate relationship with the gallon-size ziploc bags. I recently bought a bunch of glass storage containers from Ikea and am now trying to use them in place of those bags. But they are both smaller in volume, and bulkier. My freezer looks much more organized and I have not used one of those bags in weeks, but overall I cannot fit as much in my freezer.ReplyCancel

  • Aria24/10/2017 - 1:29 am

    This pumpkin smoothie looks and sounds so delicious! Thanks for sharing such a wonderful one!!!ReplyCancel

  • Lenore23/11/2017 - 3:53 pm

    This is the most divine pumpkin recipe I have ever tasted. I just left out the lemon juice since I liked it so well with the fresh ginger.ReplyCancel

  • Sarah04/02/2018 - 3:25 am

    How can I make this without banana (I absolutely HATE them!)?ReplyCancel

    • Laura09/02/2018 - 12:10 pm

      Frozen avocado + a date or frozen peeled + ripe pear would both be great substitutes.

Vegan Butternut Minestrone with Sage, Chickpeas & Chard - The First Messpin it!Vegan Butternut Minestrone with Sage, Chickpeas & Chard - The First Messpin it!View full post »

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  • Karlie Kashat11/10/2017 - 7:07 am

    This look amazing. Good on your man! I’ve been wanting to do a “100 day goal” aka last 100 days of the year focused on meditation and journaling. I’m reading Intuitive Being right now and really enjoying it!ReplyCancel

  • june11/10/2017 - 7:44 am

    This recipe sounds warm, wholesome, filling, just the right intro to the cool weather recipes our bodies crave.
    I would suggest “The Mindful Kind” podcast, Rachel KableReplyCancel

  • Amanda11/10/2017 - 8:46 am

    I love the chickpea and rice stew in your book, so I imagine this is going to be just as delicious!

    I like Katie Dalebout’s Let It Out book for journaling prompts. It really helped me earlier this year to unlock some big blocks that have led to a pretty good period of crushing it. :)ReplyCancel

  • Kris11/10/2017 - 10:01 am

    For the spiritual: The Next Right Thing podcast with Emily P. Freeman. Thank you for the recipe, it looks lovely!ReplyCancel

  • Lanie11/10/2017 - 11:12 am

    I love that you have a container of tasting spoons on your counter! This soup looks so good, and I will be trying it soon. Love everything I have made from your lovely cookbook, so this will be as yummy, I’m sure. Thank you for all you do!ReplyCancel

  • Carrie11/10/2017 - 12:47 pm

    I look so forward to making this.

    And as for the, “what’s next” question…ignore that pressure and follow your inner voice. I think the idea there always has to be something “next” or “better” is so dangerous. It’s not healthy.

    You are an artist of food, a lover of a healthy planet and a recipe creator and sharer. You’ve published a wonderful cookbook that is so happily received. You keep a blog we follow with excitement. You’ve helped people like me and my family/friends find delicious ways to deprioritize meat and focus more on homemade, seasonal, plant-based, restaurant-worthy food…what more does there need to be unless YOU feel an inner-call to pursue it?

    Keep journaling and dreaming and if this is “all” you ever do…it’s pretty freakin’ amazing and impactful!

    Thank you for all you do. Our family eats better and healthier (and picky eaters aren’t so picky anymore) because of you!

    Blessings as we head into 2018.ReplyCancel

    • Louise11/10/2017 - 4:04 pm

      two thumbs up to all you’re saying!ReplyCancel

  • Sage + butternut — count me IN!!!!ReplyCancel

  • Laura11/10/2017 - 2:29 pm

    The four agreements, by Don Miguel RuizReplyCancel

  • dana11/10/2017 - 2:44 pm

    um YES. This is STUNNING. WANT!!ReplyCancel

  • Deborah11/10/2017 - 3:44 pm

    CRUSH IT! NAIL IT! Success always sounds so violent! Sometimes it’s good to just gently Wing It. :) I loved this post. And this minestrone is gorgeous. Thank You!!ReplyCancel

  • Laine11/10/2017 - 4:06 pm

    This minestrone looks absolutely delicious, Laura! The podcasts that I’ve found inspiring are Good Life Project, The Lively Show and On Being with Krista Tippett. At the moment I’m reading Autobiography of a Yogi which I find really inspiring. Good luck with your inner journey. :)ReplyCancel

  • Sue Lyn12/10/2017 - 4:38 pm

    hello Laura,
    I live in West Sussex in the U.K. i enjoy making and reading your recipes very much.
    i would say briefly that to find deep spiritual meaning in one’s life, jw.org is a great place to start.
    wishing you a good day, and a fruitful journey,
    best wishes
    Sue LynReplyCancel

  • Sarah13/10/2017 - 12:33 am

    Made this last night and it’s SO delicious. Used a mix of greens instead of just chardReplyCancel

  • Sarah13/10/2017 - 12:35 am

    Made this last night; its incredible! The fresh sage and thyme make it even better; I’ve never out fresh sage on anything, and now I’ll always want to. Can’t wait to make again!ReplyCancel

  • Maria13/10/2017 - 10:29 am

    Oh my gosh! This looks to die for. I LOVED minestrone soup as a kid. The chard in your garden is so impressive!! Chard is one of my absolute favorite foods so I am always on board for adding it to anything and everything. I wish that the chard I grew looked as amazing as the chard you grow though:)ReplyCancel

  • Rebecca13/10/2017 - 11:41 pm

    I’m always loving the garden/veggie photos, and how your chard looks so healthy and vibrant! On the mindfulness front, I recently finished Paradise in Plain Sight by Karen Maezen Miller. If you haven’t read it already, you might enjoy given your connection to the land/garden :)ReplyCancel

  • Aria14/10/2017 - 1:42 am

    This looks tasty and delicious!!Thank you for the recipe.ReplyCancel

  • Sandra Lea14/10/2017 - 3:00 pm

    Made this soup today and it is delicious, perfect for fall. It makes a huge amount which is great for large families or company and for me, freezing it for lunches.ReplyCancel

  • Alexa16/10/2017 - 12:09 pm

    One of my friends did a 365-day photo project one year, and she inspired me to do it the next year. Basically, starting on January 1, you take one photo a day for a full year. Because I’m a writer, I also kept a journal where I’d briefly describe each photograph and what day it went with. That was a project that I found really cool, and I’ve looked back on it again and again; it really allowed me to see the kinds of things I focused my time and energy on, reflect on what was important to me, and realize where there were gaps or missing pieces. It’s a long-haul project, but one I found to be powerful.ReplyCancel

  • Florisch16/10/2017 - 4:26 pm

    I am speechless….
    Love your man and “feed” him like a good foodie. So lovely….a woman loves a man….. what a thrill!How awesome!
    He will love it, and also you.
    Same I do with my wife for some years, still trying to go (30 yrs) to vegan.
    Trying, and keep on trying. Glad I keep on loving her.
    Thanks for your message to the world Laura. Keep on posting!

    Ype, Netherlands, EuropeReplyCancel

  • Kelsey @ Appeasing a Food Geek17/10/2017 - 6:27 am

    This soup is gorgeous Laura! And I love reading your words on taking time to think about what’s next. I constantly find myself doing that to understand if I’m really heading where I want to go. Good luck with the deep thoughts! xoxoReplyCancel

  • Sonja Haag17/10/2017 - 6:10 pm

    I can honestly say that I love you…the person you are, the way you think and communicate and the care you take with everything you do. This post resonated with me a lot. I am about to shift career energies, having worked as both a wedding/portrait photographer and personal chef for over 8 years. I decided to narrow focus on cooking and feeding people and will be saying goodbye to myself as a professional photographer. Something I know is the right choice, but is also scary and sad and stressful and I have been letting in the ‘resentment, stress, overthinking, self-doubt, cynicism, and other distractions’. Especially the distraction of money.
    Thank you for the reminder to take it a day at a time, not needing to be continually drilling someone else’s idea of success into myself.


  • Sussi17/10/2017 - 8:39 pm

    Hi Laura,
    Another great recipe! Ah the ‘what next’ question… I am always asked that question – after art projects, study and my PhD – I used fuel the anxiety which changed the genuine excitement of the ‘what next’ invitation into dread. Now I give a little smile with a twinkle in my eye, quick raise of the eyebroes and say ‘hmm always lots to choose from – still thinking – I’ll keep you posted’.
    Have you considered having an exhibition of your photographs? For the record I would definitely purchase a large copy of ‘creamy french lentils w/mushrooms + kale’… just thinking aloud
    thanks for your creativity – alwaysReplyCancel

  • Christina18/10/2017 - 5:52 pm

    I adore soup season. And your food photography makes this soup look particularly mouthwatering! I love the rich colors and flavors going on here. Gimme Gimme!ReplyCancel

  • Tiana Matson19/10/2017 - 6:18 pm

    This recipe looks great, I would like to make it without dried chili flakes. I am doubting how it looks like.ReplyCancel

  • Denise21/10/2017 - 10:53 am

    This soup is fantastic and the balance of flavors is perfect. A hit with the family…. It’s already been requested for ski lunch this winter (in a thermos). I added a sprinkle of sage leaves crisped in brown butter… Love sage!ReplyCancel

  • Kelsey22/10/2017 - 1:25 pm

    Do you think this would be good with hot pepper shells made with cayenne? I need to use them and thought maybe it would work?ReplyCancel

    • Laura22/10/2017 - 1:53 pm

      Kelsey, by hot pepper shells, do you mean a shell-shaped pasta? If so, I think they would be great in here–a good counterbalance to the sweet butternut squash.

  • Maya22/10/2017 - 3:47 pm

    I can’t put my finger on what it is, but these photos are particularly gorgeous! It must be the quality of light, the colour palette, maybe the coziness factor? Anyways, love your mindset and writing, love this recipe, sending hugs xxReplyCancel

  • […] Butternut Minestrone with Sage, Chickpeas, and Chard from The First Mess Spicy Squash Salad with Ginger-Lime Dressing from Martha Stewart  Fennel Butternut + Squash Miso Soup from Kale + Caramel  Acorn Squash Fries With Chipotle Dip from YumUniverse  Stuffed Spaghetti Squash from Love & Lemons  Roasted Butternut Squash and Udon Noodles With Cilantro-Tahini Sauce from Naturally Ella  Honeynut Squash with Radicchio and Miso from Bon Appetit  Spicy Peanut Stew with Butternut Squash and Chickpeas from Oh, Ladycakes  Butternut Squash Dal from Jamie Oliver  Delicata Squash Bake With Tahini Sauce from Minimalist Baker  Oven-Roasted Squash With Garlic + Parsley from Eating Well  Roasted Kabocha with Maple Syrup and Ginger from Food + Wine  Roasted Butternut Squash Taco from Cookie + Kate  […]ReplyCancel

  • Smadar04/11/2017 - 7:58 pm

    Oh MAN this was good!!! Especially the soft chickpeas with all those chunky vegetables and that spicy, salty, mildly sweet broth… awesome recipe as always :)ReplyCancel

  • Greg07/11/2017 - 4:49 am

    I’m also a man and cutting back the meat and going for an increased vegetable diet. I just made this recipe for my wife and I, this recipe is awesome! Super tasty and one we will definetely revisit again. Very economical also.. Well doneReplyCancel

  • Elizabeth11/11/2017 - 6:41 pm

    I just made this tonight and it is amazing! The combination of flavors and textures makes it so much more than just another tomato-based veggie soup recipe. I was craving a soup like this, but usually end up feeling “meh” about the ones I’ve tried. This one, though, will be my stand-by from now on! Thank you for sharing!ReplyCancel

  • Cyndi K15/11/2017 - 8:55 pm

    Really enjoyed this twist on minestrone. Thanks Laura!ReplyCancel

  • Chrissie16/11/2017 - 1:05 pm

    I made this recipe last weekend. It was absolutely delicious!.ReplyCancel

  • Janel Barthe31/12/2017 - 6:07 pm

    Yes, yes, to the photographs! Want to make make this soup, can I use diced tomatoes instead? Crushed tomatoes too acidic for my family. Any other substitution ideas welcome tooReplyCancel

    • Laura01/01/2018 - 12:48 pm

      Hi Janel! Yes, diced tomatoes would be fine here. The soup might be a touch more watery/less rich-seeming, but the flavour will be virtually the same :)

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

  • Diana Aspin31/01/2018 - 3:35 pm

    I am so loving your cookbook, Laura. A friend gave it to me after my husband had quintuple bypass surgery and we commuted to eating a plant-based diet. I.was crying myself to sleep wondering how on earth to get into him the calories needed to regain his lost weight on.vegetables and little fat. The book has turned our lives around we are still.exhausted and shocked after 3 weeks BUT we are loving our foI’d. Your food. Thank you from the bottom of my heart – and my husbands new one. DianaReplyCancel

    • Laura09/02/2018 - 12:16 pm

      Thank you so much for sharing this with me, Diana. I’m deeply moved and also just so happy that you and your husband are finding some enjoyment during this time of transition. All my best to you both going forward :)

  • Jill09/02/2018 - 6:21 pm

    What leafy green can I sub for kale? My partner refuses to eat kale – I am suspicious that his refusal stems from some sort of subconscious protest to being forced into a vegan diet 6 days a week.

    So kale sub? As the comment above posts, will spinach be too mushy? Escarole maybe or swiss chard?

    P.S.Your creamy lentil stew is my absolute favorite recipe.

    • Laura09/02/2018 - 7:22 pm

      I would probably go to collard greens, chard or mustard greens! Hoping none of these are too strongly flavoured for your man though ;)

  • HercheyK21/02/2018 - 1:10 pm

    I made this dish over the weekend for a foodie club (basically a supper club) gathering, for which our theme was creative comfort foods. It was superb. Thank you!ReplyCancel

  • Sarah10/03/2018 - 3:58 pm

    The mashed potatoes came out soupy, so they save into the gravy. I would use twice as many potatoes and a hotter oven next time. But, taste was great!ReplyCancel

  • Melanie17/03/2018 - 6:43 pm

    H! I absolutely have to drop a comment here to let you know that I made this dreamy spin on a shepard’s pie and it was beyond delicious! My family loved it. The pie is so cozy but not so heavy that it weighs you down. I made the recipe exactly as listed but I’d say it feeds more like 6…and people WILL want seconds! Thanks for a great recipe!ReplyCancel

  • Lily19/03/2018 - 2:49 am

    Well this was DELICIOUS. I didn’t need to add any water for the stock as so much water came from the mushrooms so I just added a stock pot to the dish.
    Also I’d recommend using more potatoes as mine went far too creamy and soft and disappeared into the dish when I served up.ReplyCancel

  • Julie21/03/2018 - 8:09 am

    this is a great comforting meal…but the second day it was fabulous for lunch. Gave the opportunity for everything to meld together and it was perfect!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? ..fire up the kiln and glaze away..ReplyCancel