Made for believers by believers
Recipe type: lunch, dinner, side
Cuisine: classic american
What you’ll need:
2 cups quinoa elbows
1 lb broccoli florets
⅓ cup nooch (nutritional yeast)
2 tbsp all purpose gluten free flour
3 tbsp vegan butter (earth balance)
1⅓ cup veg broth
8 oz cream (coconut, cashew, hemp or a blend of all)
1½ tsp tumeric powder
Salt and pepper (to taste)
1 tbsp miso paste
How to make it:
Toast together the nooch and flour in a separate pan for 3-5 minutes or until lightly toasted. Constantly stirring to avoid burning.
Once toasted add to the pan vegan butter,veg broth,cream, tumeric powder, Salt and pepper and miso. Whisk vigorously adding more broth if sauce is too thick.
Boil 1 quart water in seprate pot for broccoli and quinoa elbows
Once water boils blanch broccoli for 30seconds
Scoop out the broccoli and let the water come back to a boil, add the pasta.
When pasta is ready add broccoli back into the pot with pasta and water and blanch for 30 seconds.
Strain everything and transfer to a large bowl. Add sauce to bowl and mix gently. Enjoy!!