Heat the frying oil in it. If oil-free, simply use 2 tablespoons of the vegetable broth.
30 ml Frying oil
Add the onion and garlic and sauté a little. Deglaze with vegetable stock and stir once. Add nutritional yeast, tamari and cornstarch dissolved in water and bring to a boil once. Taste once and season to taste with fresh pepper and a bay leaf.
110 g white onion finely chopped, 2 Piece Garlic cloves, 500 ml Vegetable broth, 4 tbspn Nutritional yeast, 1 tbspn Tamari plus more according to taste, 3 tbspn Cornstarch dissolved in about 3 tablespoons of water and stir until smooth, Black pepper to taste, Bay leaf, Vegetable cream to taste
Simmer for 10 minutes.
Remove bay leaf after cooking and finely blend sauce with a magic wand to taste. Optionally add some vegetable cream for refinement.
Enjoy with a vegan roast of your choice.
Keeps airtight in the refrigerator for up to 5 days. Shelf life several months frozen