INGREDIENTS
1/4 cup
Celery
1 16 ounce can
Lentils
2 cups
Mushrooms
1 tsp
Onion powder
1/4 cup
Onions
1 cup
Peas
4
Potatoes, medium large
2 tsp
Powdered garlic
1 cup
Broth
2 tbsp
Vegan butter
2 tsp
Vegan worcestershire sauce
1/2 tsp
Pepper
1 1/2 tsp
Pink himalayan sea salt
1 tsp
Salt
1 tbsp
Tapioca flour