Broccoli Almondine in Dilled ?Cream? Sauce

• 2 tsp. olive oil
• 1/4 tsp. crushed red pepper
• 3 cloves garlic, minced
• 1 cup sliced scallions
• 2 cups (1 lb.) sliced baby carrots, halved lengthwise
• 8 cups broccoli florets
• 1 cup boiling vegetarian beef stock
• 1 1/2 tsp. liquid aminos
• 2 1/2 Tbs. chopped fresh dill
• 1/2 cup nutritional yeast
• 1 Tbs. cornstarch
• 1 Tbs. cold water
• 13 cup slivered almonds

1. Heat oil and crushed red pepper in a 5-quart saucepan over medium-high heat for 1 minute.
2. Add garlic, scallions and carrots.
3. Saut8E for 3 minutes, add broccoli, and cook for 4 minutes more, stirring occasionally.
4. Add stock, reduce heat to low and add aminos and dill.
5. Stir in yeast.
6. Make a paste of cornstarch and water, and add to pan with almonds.
7. Cook for 3 minutes, stirring often, remove from heat and keep warm until ready to serve.

olive oil, red pepper, garlic, scallions, baby carrots, broccoli florets, boiling vegetarian beef stock, liquid aminos, dill, nutritional yeast, cornstarch, cold water, almonds

Taken from www.vegetariantimes.com/recipe/broccoli-almondine-in-dilled-cream-sauce/ (may not work)