Creamy pasta sauce (vegan style)

This pasta sauce is great, it’s hearty and offers a lot of different flavors that go well together.  The sauce is not too creamy but can be altered easily to be more creamy if you’re a vegan that’s really missin’ that mac and cheese’sh thang, Serves 2.

1 C rice milk

1-1 1/2 tsp veg. bullion

2 Tbsp corn starch (can add more or less)

1/2 tsp tumeric

squirt of lemon (if you want)

1 med. onion

4-5 mushrooms

2 veggie sausages (store bought or homemade)

1/2 bunch (5-7 stalks) broccili rabe

3-4 cloves garlic

salt and pepper to taste

Not a great picture but a good dish

Put the milk, bullion and cornstarch in a cup and mix until blended, add in the turmeric and lemon if you want (I added the turmeric to give it a more ‘cheddar’ look).  Let this sit for a minute while you sautee the chopped mushrooms and onions in a little oil over medium heat until onions are almost translucent.  Add in the rabe and sausage and cook for another two minutes.  Remix the milk mixture and then slowly pour it into the pan and cook over low heat to thicken the sauce.  If it is not thick enough slowly add in a little more corn starch, stirring constantly.  When sauce has thickened slightly turn the heat off.  Pour over whatever type of cooked pasta you want.