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18Ingredients
80Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 yellow onion (sliced thinly)
- 1 Tbsp. coconut oil (or butter)
- 2 cups parsnips (chopped)
- 10 oz. mushrooms (chopped)
- 3 cloves garlic (minced)
- 1/4 cup nutritional yeast
- 1 1/2 cups water
- 1 1/2 tsp. fine sea salt
- 1 lb. fresh green beans
- 1 yellow onion (sliced thinly)
- 1 Tbsp. coconut oil (or butter)
- 2 cups parsnips (chopped)
- 10 oz. mushrooms (chopped)
- 3 cloves garlic (minced)
- 1/4 cup nutritional yeast
- 1 1/2 cups water
- 1 1/2 tsp. fine sea salt
- 1 lb. fresh green beans
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Reviews(5)
Kara Savoian 8 years ago
I thought this was really tasty and a better version to the old classic I'm used to! I would make it again! I used cauliflower instead of parsnips and better than boullion (just did 1 tsp to 8 oz water) and it was great! Used almost all the sauce
Louisa F. 8 years ago
I loved the exact recipe as did the children (which is always a bonus). I may try vegetable stock next time though just to see.
Lorraine H. 8 years ago
I might substitute the parsnips with potatoes or cauliflower next time. Instead of water, I used Better Than Bouillon No-Chicken Broth, which was tasty.