INGREDIENTS

• a few white russet potatoes
• 1/2 cup dry or 1 cup softened garbanzo beans
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large onion, diced
• 1 cup peas
• 1 cup tomato sauce 
• Spices:
  • mined garlic
  • onion powder
  • paprika
  • ground black pepper
  • dried herbs (e.g. basil, oregano, parsley, rosemary, thyme)
• 2 tablespoons Braggs liquid aminos
• 1/2 cup of your favorite plant based milk (e.g. almond milk, soy milk, rice milk) but avoid coconut milk
• Brown gravy

DIRECTIONS

1. Peel potatoes and boil until soft
2. Meanwhile, fry the veggies and mined garlic
3. Mix in the garbanzo beans and spices
4. Mix in the tomato sauce 
5. Mix in the Braggs liquid aminos
6. Mash the potatoes with the milk and butter and the spices. Do not skip the butter. Without the butter, the tatos will be too dry. The butter is needed here to get that creamy texture.
7. Combine the potatoes and veggies
8. Serve with brown gravy