Food recipes
Classic American Fare, Now In Vegan!
Classic American Fare, Now In Vegan! Ingredients: butter, without salt onions, raw spices, garlic powder broccoli, raw shortening, vegetable, household, composite spices, pepper, black water, bottled, generic leavenin...
Classic American Fare, Now In Vegan!
Ingredients:
butter, without salt
onions, raw
spices, garlic powder
broccoli, raw
shortening, vegetable, household, composite
spices, pepper, black
water, bottled, generic
leavening agents, yeast, baker's, active dry
beverages, almond milk, unsweetened, shelf stable
cheese, cheddar
Directions:
In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and saute onion, garlic and broccoli stems (if using fresh broccoli) and add salt.
If using frozen, omit this step and cook all the broccoli together.
When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.
In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and saute until bright green.
Remove from heat immediately and add broccoli to soup pot.
Blend using an immersion blender if you wish (it's great chunky, too).
Add pepper and more salt to taste, and add cornstarch if you want it thicker.
Ingredients:
butter, without salt
onions, raw
spices, garlic powder
broccoli, raw
shortening, vegetable, household, composite
spices, pepper, black
water, bottled, generic
leavening agents, yeast, baker's, active dry
beverages, almond milk, unsweetened, shelf stable
cheese, cheddar
Directions:
In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and saute onion, garlic and broccoli stems (if using fresh broccoli) and add salt.
If using frozen, omit this step and cook all the broccoli together.
When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.
In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and saute until bright green.
Remove from heat immediately and add broccoli to soup pot.
Blend using an immersion blender if you wish (it's great chunky, too).
Add pepper and more salt to taste, and add cornstarch if you want it thicker.