INGREDIENTS
3
Carrots, small
1/4 cup
Corn, frozen
2 cups
French lentils, cooked
2 cloves
Garlic
10 oz
Mushrooms
1 cup
Onion
1/4 cup
Peas, frozen
1 1/2
lbs Red potatoes
2 tsp
Rosemary, fresh
1 tsp
Thyme, fresh
1/4 cup
Non-dairy milk, unsweetened
3/4 cup
No-chicken broth, vegan
3 tsp
Tomato paste
1/4 cup
Vegan butter
3 tbsp
Worchestershire sauce, vegan
1/4 tsp
Black pepper
3 tbsp
Chickpea flour
1
Pepper
1 3/4 tsp
Sea salt
1/2 cup
Red wine, dry