5 1/2 Cups Carrots, peeled and sliced
Water for boiling
1 Veggie Bouillon cube
1 Bunch Green Onions, chopped
2 Tablespoons Earth Balance
4 Ounces Soft Spreadable Vegan Cheese
8 Ounces Vegan Sour Cream
1/4 Cup Soy Milk
1/4 Cup Pistachios, ground
1/4 Cup Parsley, Chopped
1. Combine carrots, water and bouillon in a saucepan. Bring to a boil and cook 15 - 20 minutes until carrots are crisp tender. Drain.
2. Melt Earth Balance in a skillet over medium heat. Add green onions and saute. Mix in sour cream, vegan cheese and soy milk. Ix well and heat until well combined and saucy.
|Sour cream sauce|
3. Add carrots to a 2 quart casserole dish.. Pour sour cream mixture over the carrots and mix well. Top with the parsley, then the pistachios. Bake at 350 F for 20 minutes.
Goes well with Roasted Pepper Broccoli and lentils.
Pairs well with a 2006 Turkish Red Wine
Soundtrack Spotify's Latin Christmas Playlist.