INGREDIENTS
3
sprigs 1 bunch thyme
1 cup
Carrot
3 lb
Cauliflower florets
8 oz
Cremini mushrooms
2
large cloves Garlic
1 cup
Green lentils
1 cup
Onion
1 cup
Parsnip
1
bunch Sage
1/3 cup
Almond milk
4 cups
Vegetable broth
3 tbsp
Vegan buttery spread
2 tbsp
Cornstarch or arrowroot powder
1/2 tsp
Pepper
1/2 tsp
Salt
1
Salt and pepper
2 tbsp
Olive oil