INGREDIENTS
1 cup
Brown lentils
4
Carrots, large
2
Celery stalks
1 cup
Corn, frozen
2 cloves
Garlic
4 oz
Mushrooms
1
Onion, medium
1 cup
Peas, frozen
1/2 lb
Red potatoes
1 tsp
Rosemary, dried
1 tsp
Sage, dried
3
lbs Sweet potatoes, baked or boiled cooked
1 tsp
Thyme, dried
4 cups
Vegetable broth
1 tbsp
Vegan worcestershire sauce
1 tsp
Arrowroot starch or cornstarch
2
Salt and pepper
1/3 cup
Almonds
1/2 cup
Cashews
1/2 cup
Water