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Description Edit

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Ingredients Edit

Directions Edit

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.

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