This is one of the recipes that we made at my first cooking class! It’s an easy standby, and good on everything from rice bowls, to salads, to wraps! It’s also really tasty to dip your veggies in.
- 1 cup veggie stock
- 2 tbsp mashed potato flakes
- 2 tbsp miso paste
- 2 tbsp nutritional yeast
- 1 tbsp tapioca starch
- 1 tbsp cold water
- 2 tbsp soya sauce
- Mix tapioca starch with cold water to make a starch slurry, set aside.
- Add potato flakes and nutritional yeast to a saucepan over medium heat. Slowly add veggie stock until dissolved. Add remaining ingredients, except starch slurry, bring to a boil.
- Turn back down to simmer, add starch slurry, and cook 6-7 minutes, stirring constantly, until thick.
- Serve and enjoy!