2 cup brocolli
1 can cooked white beans
1 bunch chopped scallions
1 cup rice milk
1 tblsp cornstarch
1 Tblsp dried parsley ( or fresh is best)
1 Tblsp vegetarian broth powder
2 Tblsp. nutritional yeast
Garlic to taste (I use crushed garlic, I use about 1/2 tsp)
Saute scallions and brocolli in non stick skillet. Add some carrots if you like, too. When browned a bit, add beans.
Mix all the other stuff together and pour over all to form a thick sauce, stir until thick and creamy.
I ate this over corn pasta (boy, is it great!). I love it!