INGREDIENTS
2
Broccoli crowns
2/3 cup
Carrots
3 cloves
Garlic
1
Onion, medium
2
Russet potatoes, large
1/2 tsp
Dijon mustard
2 cups
Brown rice, dry
1/4 tsp
Black pepper
2 tbsp
Nutritional yeast
1 tsp
Salt
1 tsp
Olive oil
2/3 cup
Cashews
2 cups
Cooking water