INGREDIENTS
1 lb
blanched yukon gold potatoes
3 tbsp
olive oil
1 cup
onion
4 cups
any combination of: carrot
1 pinch
salt and pepper
1 cup
asparagus tips
1 lb
tofu
1/4 cup
flour
3 cups
flavorful veggie stock
2 tsp
grain mustard
1/3 cup
wine
1 tbsp
thyme
1 tbsp
tarragon
1 tsp
kosher salt
1 tbsp
nutritional yeast
1/4 tsp
pepper
1 package
vegan puff pastry dough