- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Marie Oser
Ingredients
- 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
Directions
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.
