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Ingredients

1 tablespoon cornstarch ⅓ cup water 1 (14 ounce) can vegetable broth 1 clove garlic, minced ½ teaspoon onion salt ½ teaspoon ground black pepper ½ teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon dried parsley 2 tablespoons vegetable oil ½ cup thinly sliced carrot 1 cup chopped red pepper 1 cup broccoli florets ½ cup snow peas, trimmed and cut diagonally into 1-inch pieces 1 (12 ounce) package extra firm tofu, diced 8 ounces fresh mushrooms, sliced 1 (8 ounce) can baby corn, drained

Nutrition Info

200.8 calories carbohydrate: 16.2 g cholesterol: : - fat: 11.5 g fiber: 7.6 g protein: 10.6 g saturatedFat: 1.7 g servingSize: - sodium: 477.2 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

Whisk together the cornstarch with water until smooth, and combine with vegetable broth, garlic, onion salt, black pepper, thyme, basil, and parsley in a saucepan over medium-low heat. Bring the gravy mixture to a simmer, and cook and stir until gravy is hot and thickened, about 5 minutes.
Heat vegetable oil in a large skillet or wok, and stir-fry the carrot, red pepper, broccoli, and snow peas over medium-high heat for 2 to 3 minutes, until just tender. Stir in the tofu, mushrooms, and baby corn, and stir and cook about 1 more minute, until mixture is heated through.
Pour the gravy over the vegetables and tofu, stir to combine, and serve hot.

4 servings

Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet.