2 1/2 cups low-sodium veggie broth
1 cup cauliflower cream sauce (see link in instructions below)
8 oz mushrooms, thin-sliced (stems removed)
1/2 large yellow onion, diced
1/4 cup fine-diced red pepper
2 cloves garlic, minced
1 tbsp liquid aminos or coconut aminos
1 tbsp no-salt seasoning
1 tbsp fresh rosemary
cracked pepper, to taste
Add 2 cups veggie broth to a medium sauce pan over medium-high heat. Add yellow onion and garlic and cook for 10 to 12 minutes. Onions should be translucent and soft.
Reduce heat to medium and add sliced mushrooms, no-salt seasoning and liquid aminos. Cook for another 8 to 10 minutes, mushrooms should be soft.
Reduce heat to medium- low and add in diced red pepper and rosemary. Stir for another 5 minutes or until red pepper is just beginning to soften.
Add 1 cup cauliflower cream and 1/2 cup veggie broth. Stir to combine. Add fresh cracked pepper to taste.