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| 1 Tasse | Nutr. yeast flakes |
| 1/4 Tasse | whole wheat flour |
| 2 Esslöffel | Arrowroot or cornstarch |
| 1 Teelöffel | salt |
| 2 Tasse | Water or veg. stock |
| 2 Teelöffel | Oil (I omitted it without adverse results) |
| 2 Teelöffel | mustard prepared |
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I usually take a heaping tablespoon and stir it into whatever savoury soup I'm about to have. I've also sprinkled it over pasta, sort of like parmesan cheese, when I've been too lazy to make it into a proper sauce. The following recipe for a 'cheesy' sauce is from Lifelines magazine, the newsletter of the Toronto Vegetarian Association. This recipe makes a lot; I usually quarter the amounts.
Mix dry ingredients in a small saucepan or heat-proof bowl and whisk in water or stock. Beat well to remove lumps. Cook over a low heat, stirring constantly, until sauce thickens. Remove from heat and stir in oil and mustard. The sauce will thicken further as it cools, but can be thinned later with more water or stock. Great over pasta, broccoli, in casseroles, etc.
fatfree digest V96 #203
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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