Great cool evening main dish. We had a baked potato on the side. I did make it a bit different, since there was fresh mint in the garden, I diced to very fine the mint and used 1/4 cup leaves, and cooked it with the entire batch of broth at step 3. For the broth used for broth the mushroom flavored 'better than bouillon brand, 1 teaspoon for each cup of water. You do need to cook with the lid off the pot to help it thicken, or at least I did. Also, when I served I had lemon garnish as suggested, but also added a dollop of 'sour cream' by Tofutti, which is vegan.
A great and hearty vegan meal! I love AllReciepes.com since I can truly find anything here.
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Great cool evening main dish. We had a baked potato on the side. I did make it a bit...