INGREDIENTS
1
Carrot
1/2 cup
Garbanzo beans, frozen green
6 cloves
Garlic
2
Portobello mushroom caps, large
1 1/2 cups
Shallots
1 tsp
Thyme, dried
1 cup
Vegetable broth
2 tbsp
Soy sauce
1 tbsp
Vegan worcestershire sauce
1 tbsp
Arrowroot powder
1
Phyllo dough, vegan
1
Olive oil
1
package Gardein bbq skewers
1/8 cup
White wine
1 TB Earth Balance