I know this is an old post, but I just made this from your blog tonight and I love it!!!! SO MUCH
This looks so good! I feel like I need to make your recipe very very soon!Sharon x | That Stargazy Vegan
I have not found a veggie broth I like, maybe in this recipe the mushrooms and wheat flour give it the umami to balance with the potatoes. Any suggestions?
Hi Anonymous,We’ve found some grocery stores offer Veggie Stock as opposed to Veggie Broth, and this might be something to look for. We prefer Veggie Stock, but since it’s often hard to find, we don’t include it in our recipes. There are also vegan bouillon cubes, which tend to have a better/more robust taste. Another option is to use water and add more soy sauce (or coconut aminos). For what it’s worth, we originally made this recipe with almond milk, but found it to be too sweet. You could try using a less sweet vegan milk, like oat or cashew.Hope this helps! Let us know if you try it.-TVS
Just made this and it was delicious! I used brown rice flour instead to make it gluten free and it came out perfect!!
Thank you so much for the recipe, it sounds so easy to prepare! And btw, I absolutely love the doodles and how the recipe is presented. So creative!!
We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner