INGREDIENTS
1
1 sprig fresh rosemary, leaves from fresh
1
4 sprigs fresh thyme, Leaves from fresh
1 1/2 cups
Black or green lentils, cooked
3
Carrots, large
2
Celery stalks
8 oz
Crimini mushrooms
2 cloves
Garlic
1 cup
Peas, frozen
3
Russet or yukon gold potatoes, large
1 1/2 cups
Seasonal vegetables
1
Yellow onion
1/4 cup
Almond milk, unsweetened plain
1/2 cup
Vegetable broth
1 tsp
Vegan worcestershire sauce
1
Pepper
1
Sea salt
8 tablespoons dairy-free butter such as Earth Balance or Miyoko’s