1 large onion, chopped fine
1/2 green pepper, diced
1/2 red pepper, diced
1 cup fresh mushrooms, sliced (4 oz can may be used)
1 teaspoon tarragon
1 cup carrots, sliced and cooked until tender
2 cup frozen green peas
2 15 oz cans garbanzo beans, or 2 cup dry beans soaked overnight in 4 cup water
1/2 cup toasted, slivered blanched almonds
Gravy:
3 cups water, use the juice off the garbanzos plus water to equal 3 cups
1/2 cup slivered blanched almonds
3 tablespoon sesame seeds
3 tablespoon vegan chicken flavor seasoning
1/2 teaspoon garlic powder
1 tablespoon onion powder
2 tablespoon flour
Saute the onion, peppers and mushrooms for 5 minutes, set aside. Place almonds, sesame seeds, veg chicken seasoning, garlic powder, onion powder, flour and water in blender. Blend several minutes until very smooth. Add to sauteed vegetables and bring to a boil over medium heat, stirring often. Let simmer for a few minutes until thickened. Add tarragon, cooked carrots, frozen peas and garbanzos. Heat through. Serve over brown rice, noodles or toast. Top with toasted almonds, if desired.
There is a lot of chopping, dicing and blending involved in this recipe. Dont let it intimidate you! It is to die for!