Savory Vegetable Stroganoff

Savory Vegetable Stroganoff Marla Danielson
1. 1 fresh onion, chopped
2. 7 fresh baby carrots, sliced
3. 1 container (8 oz.) fresh button mushrooms, sliced
4. 2 fresh zucchinis, chopped into bite-size pieces
5. 1 box (32 oz.) organic vegetable broth (divided)
6. Cashew cream: 1 c. water blended with 1 c. raw cashews until smooth
7. 3 T. brown rice flour
8. 1 T. sensational seasoning
9. 2 t. Italian seasoning
10. 2 t. tomato powder
11. ½ t. each: sage, coriander
12. Pinch of thyme
13. Salt to taste
Sauté onions and carrots in 1 c. vegetable broth 5-7 minutes on medium high heat. Add mushrooms and zucchinis, 1 c. more broth, cover and sauté 5-7 minutes. Reduce heat to low. Add rest of broth and cashew cream. Place brown rice flour in fine sieve and sprinkle over, stirring in. Add remaining seasonings and salt to taste. Cover and cook on low heat 10-15 minutes. Serve over your favorite pasta. Garnish with a sprinkle of dried parsley. Enjoy!
Sensational seasoning: stir together 3/4 c. nutritional yeast flakes, 1 1/2 t. salt, 1/2 t. each: garlic powder, onion powder, parsley flakes, 1/4 t. each: oregano, basil