Vegetables in a Creamy Guilt Free Sauce

• 34 cup carrot, finely diced
• 1 cup pumpkin, finely diced
• 34 cup red pepper, diced
• 34 cup celery, sliced
• 34 cup green peas
• 4 garlic cloves, chopped
• 34 cup broccoli, divided into small florets
• 34 cup zucchini, sliced
• baby spinach leaves
• 1 cup sliced mushrooms
• 2 cups tofu, pieces
• 1 13 tablespoons cornflour
• 3 teaspoons tamari (see notes)
• 3 cups cold water
• 12 tablespoon fresh basil leaf, roughly chopped
• 12 tablespoon parsley, roughly chopped

1. Prepare all the vegetables and add the vegetables, from the carrots through to the broccoli, to a steamer and steam until they are just tender, 6-8 minutes.
2. In the last three minutes, add the zucchini and mushrooms, and for the last minute add the baby spinach leaves.
3. Place the tofu, cornflour and tamari in a blender or food processor, and add any herbs and spices you want to add at this stage (optional).
4. Process while gradually adding the water until the mixture reaches a thick consistency.
5. Transfer the sauce to a saucepan and carefully heat, while stirring, until it comes to the boil.
6. If the sauce becomes too thick, add a little water, until it reaches a consistency you are happy with.
7. Simmer for 1 minute.
8. Combine the sauce with the vegetables, basil and parsley, and serve with a rice or pasta dish.
9. NOTES: Tamari can be used in any recipe instead of stock cubes.
10. It is available in health food stores and larger supermarkets.

carrot, pumpkin, red pepper, celery, green peas, garlic, broccoli, zucchini, baby spinach, mushrooms, cornflour, tamari, cold water, fresh basil leaf, parsley

Taken from www.food.com/recipe/vegetables-in-a-creamy-guilt-free-sauce-147880 (may not work)