INGREDIENTS
3
Carrots, Large
4 cloves
Garlic
5
Green onions, rough
1/4 cup
Parsley
1 cup
Peas
2 cups
Potatoes
1 cup
Spinach, Frozen
3 cups
Non-dairy milk
1 cup
Vegetable broth
2 tsp
Dijon mustard
1/3 cup
Vegan butter
1/3 cup
All purpose flour
8 oz
Phyllo dough
1
Salt and pepper
1 tbsp
Olive oil