Ingredients
The following ingredients have 4 Servings
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 1 Tablespoon tahini
- 1 Tablespoon GF flour (or flour of choice)
- ½ cup vegetable broth *
- 1 ¾ cups water (or broth)
- 2 teaspoons lemon juice (+) *
- 2 Tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 2 teaspoons dried basil *
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- ¼ teaspoon red pepper flakes (+/-) *
- 8 oz. broccoli, chopped
- 8 to 10 oz. cooked pasta, drained, then rinsed
- Over steamed rice
- Over baked potato
- Vegan Parmesan Cheese or Nutritional Yeast
- Fresh basil
Instruction
- Place the Spice/Herb Ingredients (except the red pepper flakes) in a small bowl, mix well, set aside.
- Place the broccoli into a food processor and pulse several times to chop it into small pieces, (don’t mince it) set aside.
- In the meantime, in a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the finely chopped onions, sauté over medium-high heat for 7 to 9 minutes until soft. Add a splash of water or veggie broth to prevent sticking or burning if needed. Then add the minced garlic, sauté for one minute.
- Then add the tahini and flour, stirring constantly over medium heat for several minutes to cook the flour (see notes), then add all the remaining Sauce Ingredients and Spice/Herb ingredients and simmer for a few minutes to thicken.
- Microwave (or steam) the chopped broccoli for 3 to 4 minutes in the microwave to cook it through. It doesn’t cook much once you add it to the sauce, so if you prefer tender broccoli, microwave it longer.
- Add in the chopped broccoli and red pepper flakes, stir and cook for 3 to 5 minutes over low heat. Taste test and adjust seasonings as needed.
- Serve with pasta (stir the pasta into the sauce) or over steamed rice or over a baked potato, topped with Vegan Parmesan Cheese or nutritional yeast.
