Broccoli Almondine in Dilled “Cream” Sauce

Description
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Ingredients

 * 2 tsp. olive oil
 * 1/4 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 1/2 tsp. liquid aminos
 * 2 1/2 Tbs. chopped fresh dill
 * 1/2 cup nutritional yeast
 * 1 Tbs. cornstarch
 * 1 Tbs. cold water
 * 1/3 cup slivered almonds

Directions
1. Heat oil and crushed red pepper in a 5-quart saucepan over medium-high heat for 1 minute. Add garlic, scallions and carrots. Saute 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.