I originally helped make this dish while I was working as a cafeteria manager at my school’s vegan cafeteria.
2 c. Water
1/2 c. Almonds
1 tbs. Onion Powder
1/4 tsp. Garlic Powder
1/4 tsp. Salt
3 tbs. Braggs (or soy sauce)
1 tbs. Yeast flakes
1 tbs. Cornstarch
Blend on high until smooth and then cook it while stirring constantly until thickened.
The idea is taken from our cafeteria’s trusted cooked book: Country Life. If you don’t have this cookbook, you should get it because the recipes that I’ve used so far come out like they’re supposed to! It’s obvious that Mrs. Diane Fleming really did work in vegan restaurants before writing this cookbook.
Here’s more information about the whole meal for that day:
I want to thank God for helping us again in the kitchen!
Thanks Pureseed Lefhoko for peeling the potatoes and for cutting the cabbage. Thanks Vernal Roseval and Dennis Anderson for making the cashew gravy. Thank you Shantavia Gittens for cooking it and for sautéing and seasoning the cabbage. I want to thank a special volunteer for all of her help, and I want to thank my co-worker for making the salad.
Also, thanks for the nice whole wheat bread Samuel Francis & Josiah Wold!
This is how we made the mashed potatoes:
We peeled them, and then we diced them with our dicing machine. Then we steamed them until the potatoes were soft. I think that took about 20-30 minutes, but I don’t remember because I was in the office working on the final planning I had to do for the weekend. After that, I mashed the potatoes with our industrial bread machine. Then I added olive oil, salt, and our soy margarine to taste.
This is how we flavored the cabbage:
We sauteed it on our grill with olive oil, and we added salt to the cabbage. The cabbage was also in salt water for a day, which added to its flavor, but I don’t believe it’s necessary to make a good sauteed cabbage dish.
Instead of using almonds for our gravy, we used cashews.