Creamed Peas And Carrots

Saute the onion in vegan butter or oil in a skillet; after a few minutes add the garlic, cauliflower, and carrots, pour in the vegetable broth, and simmer covered on low heat 8-10 minutes. 2. Meanwhile, peel, chop, and boil the potatoes 10-15 minutes until fork-tender; drain, add the plant-based cream and spices, and mash into a puree. 3. Add the thawed peas and corn to the skillet, then stir in the spices, mustard, and lemon juice. 4. Whisk the plant-based cream and cornstarch together, pour into the pan, and stir until thickened. 5. Adjust seasonings, thinning or thickening the sauce as needed. 6. Serve the creamed vegetables with the mashed potatoes.