Measurements

• 1 cup cashews
• 1/2 tsp cardamom
• 2 tomatoes
• 1 onion
• 2 carrots
• 2 potatoes
• 2 bay leaves
• 3 cloves garlic
• 1 inch ginger
• 1 block tofu
• 2 tbsp oil
• 1 cup broccoli
• 3 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1 tsp sage
• 1 tsp rosemary
• 1 tsp thyme
• salt to taste
• pepper to taste
• 2 cups vegetable broth
• 1/2 cup breadcrumbs
• 2 stalks celery
• 1 cup mushrooms
• 2 tbsp parsley
• 1 tbsp lemon juice

Preparation Method

• 1. Preheat oven to 375°F (190°C).
• 2. In a food processor, blend cashews until fine.
• 3. Heat oil in a pan over medium heat.
• 4. Sauté onions, garlic, and ginger until fragrant.
• 5. Add carrots, potatoes, celery, and mushrooms; cook for 5 minutes.
• 6. Stir in tomatoes, broccoli, and bay leaves; cook for another 5 minutes.
• 7. Add crumbled tofu, soy sauce, nutritional yeast, cardamom, sage, rosemary, thyme, salt, and pepper.
• 8. Mix in cashew powder and vegetable broth; simmer for 10 minutes.
• 9. Remove bay leaves and stir in lemon juice and parsley.
• 10. Transfer mixture to a baking dish.
• 11. Top with breadcrumbs.
• 12. Bake for 25-30 minutes until golden brown.
• 13. Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.