recipes and meat alternatives

Creamy Curried Vegetables

Rich and full of flavor, this dish is at its best when served over rice.



In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don’t stick to the pan, cooking for 2-4 minutes.  Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs, and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. Serve over rice or noodles. 

Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).

Makes 2-4 servings

Recipe developed by

How it all vegan!
by Tanya Barnard and Sarah Kramer