I am always looking for creamy sauces to put on my baked and mashed potatoes. I think this would be good on brown rice pasta also. Add some chick peas and it would be a good pot pie filling or topping for biscuits. This is really easy and really delicious.
1 cup vegetable broth
1/3 cup + 1 tbsp chickpea flour
1/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp nutritional yeast (optional)
1/4 tsp tamari or soy sauce (may use low sodium)
a pinch of italian seasoning
1 15 oz can of peas and carrots
ground black pepper
Whisk in a sauce pan all of the ingredients except the can of peas and carrots and black pepper. Whisk over medium heat until bubbling and thick. Turn off the heat and stir the can of peas and carrots with the liquid. This should thin the sauce a bit.
Serve over your favorite potato and top with black pepper!
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