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).

Serve immediately.

From IVU Holiday Recipes
See our privacy policy