Creamy Bean and Vegetable Topping
By Mary McDougall
Prep Time: 15 min
Cook Time: 30 min
1 Place the vegetable broth, onion and bell pepper in a large pot. Cook, stirring occasionally, for 5 minutes. Add the mushrooms and continue to cook another 5 minutes. Stir in the flour, and cook for another 2 minutes while stirring. Add the non-dairy milk, a small amount at a time, while stirring. Then add all the remaining ingredients except the cornstarch mixture. Bring to a slow boil, stirring frequently. (This should take about 10 minutes.) Stir in the cornstarch mixture and cook and stir until thickened, about 5 minutes.
2 Serve over whole wheat toast or muffins, baked potatoes, brown rice or other whole grains.
Hint: There are several brands of water packed artichoke hearts in supermarket and natural food store shelves. Look for them on the top shelf of the canned vegetable section. Be sure not to get the marinated ones packed in oil. Look for vegetarian Worcestershire sauce in your natural food store.