A Source for Healthy Vegan Cooking

darshanaskitchen.com

Janis Miller

3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch dice

1 tablespoon nutritional yeast

1 cup vegetable stock (or water)

1 small yellow onion, cut into 1⁄4-inch dice (about 1 cup)

2 medium carrots, peeled and cut into 1⁄2-inch dice (about 1 cup)

6 ounces green beans, trimmed and cut into 1⁄2-inch segments (about 1 cup)

6 medium garlic gloves, minced (about 1 tablespoon)

1 tablespoon curry powder

¼ teaspoon cayenne pepper

1 (15 ounce) can kidney beans, rinsed and drained (about 11⁄2 cups)

½ head cauliflower (about 12 ounces), cut into 1⁄2-inch florets

1 cup vegetable stock (or water)

2 tablespoons oat flour (or whole-wheat flour)

1 tablespoon fresh lemon juice

sea salt

freshly ground pepper

Directions at darshanaskitchen.com

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