2 cups Italian Chestnuts blanched and peeled
1 1/2 teaspoons Olive Oil
1/8 teaspoon Crushed Red Pepper
1/2 cup Organic Green Onions sliced
4 cloves Organic Garlic minced
1 1/2 cups Sweet Baby Carrots cut crosswise into thirds
1 1/2 cups Brussels Sprouts trimmed and halved vertically
1/4 cup Mirin or dry sherry
1 tablespoon Bragg Aminos or lite soy sauce
1 cup Light Soy Sauce
1 teaspoon Dried Parsley
1/2 teaspoon Ground Coriander
1/2 cup Nutritional Yeast
1 tablespoon Cornstarch
2 tablespoons Water
Place chestnuts in boiling water for 2 minutes.
Remove a few at a time and allow them to cool slightly.
Use a paring knife to peel the shell from the nutmeat.
If shells are difficult to remove, boil for an additional 2 minutes.
Cover chestnuts and set aside.
Heat oil and crushed pepper in a 4-quart saucepan over medium-high heat for 1 minute.
Add green onions and garlic, and sauté 2 minutes.
Add carrot chunks; sauté 2 minutes.
Add Brussels sprouts, and sauté 5 minutes or until crisp tender.
Add mirin or dry sherry and cook 2 minutes.
Add chestnuts. Lower heat and simmer 3 minutes.
Add liquid aminos or lite soy sauce, soymilk, and next 3 ingredients; stir gently. Stir in nutritional yeast.
Blend together cornstarch and water in a small bowl; stir into the pan.
Simmer gently 5 minutes, and serve.