Recipe by: Ute

Heat about 1 cup of water in a deep pan (add from time to time more water).

add 1 – 2 tsp powdered veggie broth (or vegan chicken broth)
add 1 clove of garlic cut into pieces
3 medium potatoes, diced
2 cups of Brussels sprouts
1/2 cup of Swiss chard if desired (I had to use it :)) or maybe spinach
4 to 6 tomatoes diced
2 tsp rosemary
about 1/2 cup of white wine

Let simmer until everything is tender. Bind with about 1 to 2 tsp cornstarch.

Season to taste with salt, pepper and a little chili.

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