Great recipe! I altered a few things to suit what I had on hand. Deleted mushrooms, and added 1 cup peas and 1 cup corn, and swapped 1 of the potatoes for 1 small sweet potato. I also upped the corn starch to 1/4 cup after reading other reviewers. I used a recipe for a spelt flour pie crust to up the protein content of the dish a bit. Really delicious and hearty! A perfect supper for a cold winter evening.
This one is a real keeper. I like it because this is a good one for using up that little bit of this or that veggie left in the fridge toward the end of the week, too. We will be making this often this winter, I am sure.
There's kind of a trick to getting cornstarch to thicken sauces. As a rule of thumb, use 1 Tbsp cornstarch per 1 cup of liquid to be thickened. Make your slurry of equal amounts cornstarch and water ( I just added the soy sauce right into the veggie mixture) Make sure the veggie broth mixture is actively boiling when you stir in the slurry, and keep it boiling for the full 3 minutes after, which thickens the sauce and cooks out any starchy taste.
Thanks for a great recipe Pattecake! This one is totally going into my "YUM!" file!
Was this review helpful?
2 users found this review helpful
Great recipe! I altered a few things to suit what I had on hand. Deleted mushrooms, and...