– 3 tbsp olive oil
– 1 yellow onion, peeled and diced
– 3 carrots, peeled and diced
– 2 ribs of celery, sliced
– 1 leek, cleaned and sliced, ends removed
– 3 cups mushrooms, cleaned and sliced
– bouquet garni (comprised of thyme, rosemary and sage)
– 1 cup low-sodium vegetable broth
– 1/2 cup vegan red wine
– 1 cup frozen organic peas
– 1 tbsp tomato paste
– 8 oz organic tempeh, cubed
– 1/2 cup pecans (toasted if you aren’t in a rush)
– 1/2 tsp garlic powder
– 1 tsp onion powder
– 1/4 tsp smoked paprika
– 1/2 tsp sea salt
– 1/2 tsp Italian seasoning
– 1 tbsp tamari
– 6 Yukon gold potatoes, peeled
– 1/2 cup almond milk
– 2 tbsp vegan butter
– salt to taste
– fresh herbs to top
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
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