nutritional information

Per Serving:

  • Calories: 103
  • Protein: 6 g
  • Total Fat: 4 g
  • Carbohydrates: 13 g
  • Sodium: 111 mg
  • Fiber: 5 g
  • Sugar: 4 g
Vegan

Broccoli Almondine in Dilled ?Cream? Sauce

Broccoli Almondine in Dilled ?Cream? Sauce

Serves 8

Easy and delicious, this dish reheats well.
  • 2 tsp. olive oil
  • ¼ tsp. crushed red pepper
  • 3 cloves garlic, minced
  • 1 cup sliced scallions
  • 2 cups (1 lb.) sliced baby carrots, halved lengthwise
  • 8 cups broccoli florets
  • 1 cup boiling vegetarian “beef” stock
  • 1 ½ tsp. liquid aminos
  • 2 ½ Tbs. chopped fresh dill
  • ½ cup nutritional yeast
  • 1 Tbs. cornstarch
  • 1 Tbs. cold water
  • ⅓ cup slivered almonds
  1. Heat oil and crushed red pepper in a 5-quart saucepan over medium-high heat for 1 minute. Add garlic, scallions and carrots. Saut8E for 3 minutes, add broccoli, and cook for 4 minutes more, stirring occasionally. Add stock, reduce heat to low and add aminos and dill. Stir in yeast.
  2. Make a paste of cornstarch and water, and add to pan with almonds. Cook for 3 minutes, stirring often, remove from heat and keep warm until ready to serve.
May 2004

you might also like

comments