Ingredients
- 2 tsp oil
- 1/2 onion
- 4 cloves garlic
- 10 oz sliced mushrooms
- 1/4 cup brandy or whiskey or red wine or use broth
- 3/4 cup chopped carrots
- 1 cup chopped celery
- 3/4 tsp dried thyme or 1 tbsp fresh
- 1/4 tsp garlic powder
- 1 tbsp soy sauce
- 2 tsp tomato paste
- 1/2 cup water or broth
- 1 cup spinach or greens
- 1 large potato cubed small
- 1 cup cauliflower florets
- 1 tbsp olive oil
- 3 tbsp non dairy milk
- 1/4 tsp each salt
- black pepper to taste (optional)
Steps
- Boil the potato and cauliflower in a medium saucepan for 12 to 15 minutes until both are tender.
- Heat the oil in a 12-inch skillet over medium heat, then cook the onion, garlic, and mushrooms for 7 minutes.
- Stir in the carrots, celery, thyme, garlic powder, soy sauce, and tomato paste, and cook for 4 minutes.
- Add the broth or water and simmer for 4 minutes, then stir in the cornstarch mixture and cook for 2 minutes until thickened.
- Stir in the spinach, salt, and pepper, and cook for 1 minute until wilted.
- Drain the potato and cauliflower, then mash them with olive oil, nondairy milk, salt, and pepper.
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