1-2 cups vegan cream of mushroom soup (or a good tasty white sauce)
1/2 cup vegan cheese (this depends on what brand you like)
1-2 boxes frozen broccoli spears
1 cup mixed veggies(frozen)
1/2 cup small onion (chopped)
1/8 teaspoon minced garlic
salt (to the taste)
1 unchiken veggie boullion cube
2 tablespoons olive oil
1/2 teaspoon Bragg's Liquid Aminos
1/2 cup water
1 teaspoon dried parsley
Defrost your frozen broccoli spears and cut them into smaller pieces so that they fit in with the other smaller veggies. Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and stir them around for 1-minute or so to get the flavor in the oil. Next add the dried parsley and stir the mixture around for 5 seconds. Add the frozen veggies and the bouillon cube to the pot and some water to dissolve the bouillon cube. Let this mixture simmer until the cube is completely dissolved. Next add your white sauce, cheese, liquid amino's, salt and other spices to the pan. Stir the mixture and turn the heat down to medium low. Add the defrosted and cut broccoli spears to this mixture. Simmer the sauce for 10-15 minutes until slightly thickened and the broccoli is cooked, but not mushy. Test the sauce for flavor and serve over brown rice with toasted multi-grain bread.
Feel free to play around with the vegetable combinations! Let me know if you like it and please take pics of your creations. My kids really loved this and ate more than one serving, even my 2 1/2 year old!
Source of recipe: I needed a quick meal for my kids and I always have these items in my pantry!