Two large onions
6-8 large mushrooms
12 oz bag of frozen carrots
12 oz bag of frozen peas
2-4 russet potatoes
1 package Phyllo dough
1-2 tablespoons Bragg’s Liquid Amino
2 tablespoons cashew butter
Drizzle of olive oil
Cloves of garlic to taste
Salt and black pepper to taste
1/2 cup water 1 tablespoon whole wheat flour, whisked.
Coat a skillet with a bit of olive oil. Brown the mushrooms and set them aside. Cook the onions and garlic until carmelized. Move half of this mixture to another sauce pan.
In the skillet, add the diced potatoes, peas, carrots, celery, and a few shakes of pepper. Cook until softened.
In the separate saucepan, add to the onions and garlic the Liquid Amino, cashew butter, browned mushrooms, and the mixture of water and whole wheat flour. Heat and stir until this liquid thickens.
Pour this gravy over the softened vegetables in the skillet and heat to a stew-like consistency. Add salt, pepper, and any preferred seasonings to taste.
Place thawed sheets of phyllo dough in individual ramekins. Spoon the filling over the dough and top with another sheet of dough.
Bake for 10-15 minutes at 425 degrees.
