7:24 AM
Vegetarian
To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.
- 1 medium onion, diced
- 1 rib celery, diced
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
- 2 tablespoons vegetable broth or “no-chicken” broth
- 2 tablespoons flour
- 1 cup vegetable broth or “no-chicken” broth
- 3/4 cup unsweetened soymilk or other non-dairy milk
- salt and freshly ground black pepper to taste
- 1 1/2 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried basil
- 1 15-ounce can chickpeas, rinsed and drained
- 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)
- smoked paprika, for garnish
How to Make? View More on blog.fatfreevegan.com Here!
Vegetarian and Vegan Recipes!
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