Vegetables in a Creamy Guilt Free Sauce
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3⁄4 cup carrot, finely diced
- 1 cup pumpkin, finely diced
- 3⁄4 cup red pepper, diced
- 3⁄4 cup celery, sliced
- 3⁄4 cup green peas
- 4 garlic cloves, chopped
- 3⁄4 cup broccoli, divided into small florets
- 3⁄4 cup zucchini, sliced
- baby spinach leaves
- 1 cup sliced mushrooms
- 2 cups tofu, pieces
- 1 1⁄3 tablespoons cornflour
- 3 teaspoons tamari (see notes)
- 3 cups cold water
- 1⁄2 tablespoon fresh basil leaf, roughly chopped
- 1⁄2 tablespoon parsley, roughly chopped
directions
- Prepare all the vegetables and add the vegetables, from the carrots through to the broccoli, to a steamer and steam until they are just tender, 6-8 minutes.
- In the last three minutes, add the zucchini and mushrooms, and for the last minute add the baby spinach leaves.
- Place the tofu, cornflour and tamari in a blender or food processor, and add any herbs and spices you want to add at this stage (optional). Process while gradually adding the water until the mixture reaches a thick consistency.
- Transfer the sauce to a saucepan and carefully heat, while stirring, until it comes to the boil. If the sauce becomes too thick, add a little water, until it reaches a consistency you are happy with.
- Simmer for 1 minute.
- Combine the sauce with the vegetables, basil and parsley, and serve with a rice or pasta dish.
- NOTES: Tamari can be used in any recipe instead of stock cubes. It is available in health food stores and larger supermarkets.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!