1 12 oz container "sour cream" [I use Tofutti]
5 cups soy milk
1 tablespoon + 1 teaspoon arrowroot powder
1 cup large pieces textured soy protein [rehydrated and squeezed of excess water]
1/4 cup vegan parmesan
1 med onion, chopped
2 cloves garlic, minced
10-15 mushrooms, thinly sliced
1 whole head of broccoli, chopped
2 carrots, thinly sliced
1 teaspoon each of soy sauce or Braggs and pepper
1/2 teaspoon each sage, garlic salt and miscellaneous spice
1/4 teaspoon each cayenne and red pepper flakes
cooked pasta or rice
In large pan, heat cooking oil on medium, add onion, garlic, textured soy protein and spices. Cook until onion is translucent and textured soy protein is browned.
In separate bowl, mix soy milk with arrowroot powder. Add to pan. Add "sour cream" and parmesan. Bring to boil and add broccoli, carrots and Braggs or soy sauce. Cover and cook for 15 minutes.
Add mushrooms and cook till mushrooms are soft, broccoli and carrots are tender and sauce has thickened [about 10-15 or 20 minutes more]. Season to taste.
Serve over hot cooked pasta or rice.