Potatoes are such a welcome treat in the colder months but sometimes they can be boring. I came up with a topping that brings together the vegetables, beans and a comfort type sauce. This is a great sauce that can also be served over rice or noodles as well, it is very versatile. My husband said it is kind of like a stroganoff just a healthier version without the dairy. Also this is a recipe that is good as a leftover, I like to make recipes that can be a leftover at least once a week.
The sauce is good over rice, noodles, potatoes, sweet potatoes or any other winter squash. It is a simple one dish meal.
Before I start I like to get the cashews soaking. Soaked cashews blend up better and seem to make them creamier.
Any combination of vegetables and legumes will work in this. I used broccoli, carrots, celery, mushrooms, onions, peppers and cooked garbanzo beans. (I like to have beans and legumes cooked and in the freezer at all times so I can prepare a meal quicker.) Chop up the vegetables in small pieces (about the size of the garbanzo beans).
Saute the vegetables in 1 cup of water with the lid on for 10 - 15 minutes or until vegetables are tender.
After cooking for 10 - 15 minutes add the cooked garbanzo beans and cook another few minutes to warm the beans.
While the vegetables are cooking prepare the sauce. Blend together the soaked cashews, arrowroot powder (or cornstarch), chicken like seasoning, nutritional yeast, salt, and water. And add blended sauce to the pot of vegetables and garbanzo beans.
Over medium high heat cook sauce for 5-7 minutes or until desired thickness.
3/4 cup cashews (+2 cups of water to soak cashews, discard water & rinse after soaking)
1 onion, chopped
1 head broccoli, chopped
3 carrots, chopped
2 celery stalks, chopped
8 oz mushrooms, chopped
1/2 red or orange pepper, chopped
2 cups garbanzo beans (or 1 can)
1 TBS arrowroot powder (or cornstarch)
2 TBS chicken like seasoning
2 TBS nutritional yeast flakes
1/4 - 1/2 tsp salt
2 cups water
1. Soak cashews in 2 cups of water while preparing the vegetables.
2. Chop vegetables and cook in 1 cup of water for 10 - 15 minutes or until vegetables are to desired tenderness. Add garbanzo beans after cooking vegetables for 10-15 minutes.
3. While vegetables are cooking prepare sauce. Discard water from soaked cashews and rinse.
4. Blend soaked cashews, arrowroot powder, chicken like seasoning, nutritional yeast, salt and water and add to vegetables.
5. Cook sauce for 5 - 7 minutes or until desired thickness.
6. Serve over rice, noodles, potatoes, sweet potatoes, or other winter squash.
7. Also tastes good with a little extra garlic. Some may be new to the little to no salt will want to add some garlic salt on top of the sauce.
It is a yummy dish and very easy!
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