INGREDIENTS
1
recipe vegan potatoes
1/4 cup
olive oil
8 oz
portabella mushrooms
1 medium
onion
2 larges
carrots
1 tsp
kosher salt
3 tbsp
flour
1 tsp
fennel seeds
1 tsp
paprika
1 tsp
garlic powder
1 tbsp
sage
2 cups
vegetable broth
1 cup
peas
15 oz
lentils
1 tbsp
soy sauce
1 tsp
rosemary