Recipe by: Deborah Wolfe
2 cups vegan 'chicken' broth (bouillon + water, or reserved broth from cooking Tofu)
1 Tbs nutritional yeast (optional)
2 tsps cornstarch
Mix cornstarch with 1/2 cup cold broth.
Put remainder of broth, and nutritional yeast (if used) in a saucepan.
Heat to boiling.
Turn to medium.
Stir in cornstarch mixture, stirring constantly.
Cook until thick (1 - 3 minutes).
From IVU Holiday Recipes