1 1/2 cup soy milk
6 tablespoon nutritional yeast
1/2-1 tablespoon margarine
1/2 teaspoon each: dill, thyme,
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 teaspoon flour (amount various)
4 medium/large leaves of kale
6-8 oz cooked, whole wheat thin spaghetti
1 head cooked broccoli, chopped into bite sized pieces
Add everything except the kale and flour to a saucepan and stir. Steam kale (or if you’re making pasta, cook it in the boiling water before you add the pasta) for about 1-3 minutes, depending on how crunchy you like it. Remove and cut up in small pieces. Add to the sauce. Heat the sauce, and when it is fairly warm, start adding flour slowly, so that it doesn’t clump. Whisk or stir constantly! When you have enough flour added, remove from heat and serve over pasta and brcoccoli.
This is good the first night; it is even better as leftovers.
I have also added mushrooms to the sauce too, either chopped portabella or cremini.