Veggies and Gravy

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Veggies and Gravy

Source: Cooking with the Benton Sister's Vol. II

 

4 cups shredded cabbage

1 carrot, slivered

1 1/2 cups broccoli flowerets

1 onion, chopped

2 cups baby potatoes

1 1/3 cups raw cashews

1/2 cup Bragg's liquid aminos

3 Tbsp. cornstarch

4 cups potato water

1 (4 oz.) cans mushrooms

 

Cook and peel baby potatoes (save water). Add 1 cup of potato water and cashews

to blender. Whiz until creamy. Add Bragg's, cornstarch, and rest of water.

Whiz again; our into skillet with veggies and simmer until gravy is thick and

veggies are crisp-tender.

 

 

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