Prep Time: 20 mins | Cook Time: 45 mins | Makes: 15 | Difficulty: Medium
- 1.5 c whole wheat pastry flour
- 1.5 c nutritional yeast
- 10 c vegetable stock
- 3/4 c soy sauce
- 6 cups total of equal parts onion, green bell pepper, and celery (our HEB sells a pre-chopped mix of cajun seasonings that we use)
- 2 T minced garlic
- 1/4 c minced parsley
- 2 cans chickpeas, drained
- Liberal amount of black pepper
- Cooked brown rice
Get the onions, bell pepper, and celery going in a pot over medium heat until they are soft. Keeping it covered with help prevent burning.
While that’s happening, gather the rest of the ingredients and measure them out. You’ll need it ready because you won’t be able to do much else for a while.
Add the flour and nutritional yeast to a big pot. Put it on medium low heat and stir almost constantly until it’s a light peanut butter color (it will burn very easily). This seems to take forever but it’s probably about 20-25 minutes, depending on how high the heat is. I like to use a whisk for this part.
Add all the other ingredients, bring to a simmer, turn it down and cook about 20 minutes.
Serve over brown rice.
Source: My Brain
Sent from Paprika Recipe Manager