- 2-3 tablespoons olive oil or another neutral oil
- 1 medium red onion, diced
- 1 large or 2 medium carrots, diced
- 1-2 large stalks celery, diced
- 2 cups sliced green beans (fresh or frozen)
- 1 cup yellow corn kernels (fresh or frozen)
- 30 ounces (two cans or equivalent) garbanzo beans/chickpeas, drained if canned, or another vegetarian protein such as tempeh or seitan.
- 2-6 cloves garlic, minced (to your preference)
- 4 cups, approximately, vegetarian broth or water + vegetarian bouillon. (This brand is my favorite.)
- 1 tablespoon cornstarch or flour, plus more as needed
- 1 small can tomato paste
- Herbs (fresh or dried) such as rosemary, thyme (optional)
- Salt and pepper, to taste
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- 4-6 potatoes, depending on size and desired amount of potato
- Butter or oil, 2 tablespoons or so
- 1 cup or so milk and/or veggie broth
- 2 cups or so, grated, sharp cheddar cheese.
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