Ingredients
Recipe by: WFPB Me
__Bell Peppers, 2, slightly chopped
__Onion, 1/4 of a large one
__Carrots, 2 large, chopped
__Garlic, 5-10 cloves, slightly smashed
__Potatoes, 2 chopped into cubes
__Thyme, medium layer
__Nutritional Yeast, medium layer
__Smoked paprika, sh-medium layer
__Miso paste, 1 spoonful
__Black pepper, light layer
__Salt, light layer after it is finished cooking
Plantiful add ins:
Dark Leafy Green of your choice, chopped small
Celery, 2-3 stalks, chopped small
Parsnips, 2 large, chopped
Fresh Parsley or Cilantro, chopped small
Bay leaf, 1-2, remove before eating
Bread of your choice for homemade croutons
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Preheat oven to 400 degree Fahrenheit & start boiling a large pot of water.
Step 2
Chop veggies and add them all except for the potatoes to a roasting pan (preferably one with a rim to help lock in moisture)
Step 3
Add herbs & spices. Roast in the oven for 30 minutes
Step 4
Add miso paste or garlic powder to flavor the boiling water. Add chopped potatoes. Cook until you can stick a fork through a piece of potato easily. (About 20 minutes).
Step 5
Once veggies are roasted/visibly soft remove from oven and let cool for 5 minutes
Step 6
Once potaoes are cooked, drain almost all of the water out of the pot. Leave just enough to cover the potatoes
Step 7
Add veggies, the leftover potato water and beans to a bowl or blender cup. Blend veggies either using a hand/immersion blender or a regular blender.
Step 8
Pour over the potatoes. Let cook together for at least 5 minutes. Add salt. Taste check & Enjoy!