We found this recipe at contentednesscooking.com
8 oz vegan tortellini or regular pasta (I used gluten free)
5 gloves garlic, peeled and pressed
3 heaping cups assorted veggies, chopped
1 batch white sauce
2 cups vegetable broth
1 cup nutritional yeast
salt, pepper to taste
Heat a bit of vegetable broth, or another touch of oil again for frying the veggies for the soup.
Fry the veggies and the garlic for around 5 minutes. Add broth, prepared white sauce, nutritional yeast, and your vegan tortellini. Season with salt and pepper.
Cook this for around 20 minutes on medium to low heat.
Serving Size: 1.5 cups
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
For the white sauce
4 Tbs olive oil
1/3 cup (50 g) flour (I used gluten free)
pinch of nutmeg
4 Tbs nutritional yeast
3-4 cups almond or oat milk