2 cups broth (can use reserved cooking water from cooking Tofu)
2 tsps vegan “chicken” bouillon powder
1 teaspoon vegan “beef” bouillon powder
1 teaspoon sugar or equivalent
3 tablespoon nutritional yeast
1 tablespoon cornstarch
Mix cornstarch with 1/2 cup cold broth. Put remainder of broth, and nutritional yeast in a saucepan. Heat to boiling. Turn down to medium. Stir in cornstarch mixture, stirring constantly. Cook until thick (1 – 3 minutes). Serve immediately.