Multi-Use \
4 ounces olive oil
2 tablespoons flour
3 tablespoons veggie parmesan
1 1/2 cups soy milk
salt and pepper to taste
1/2 red sweet pepper, roughly chopped
1/2 an 8 ounce package sliced mushrooms
3 large garlic cloves, chopped
Heat 2 ounces olive oil in a pan over medium heat. Stir in the flour. When dissolved, stir in the parmesan and half the garlic. Bring to a light boil and stir in the soy milk and salt and pepper. Turn heat to low, and stir off and on.
Meanwhile, heat 2 ounces olive oil in a wok or skillet. Add the mushrooms, 1/2 the chopped garlic and the red peppers. Continue cooking for about 10 minutes. See note*!!
Add and stir 1/2 the sauce mixture into the cooking mushrooms. Save the other 1/2 of the sauce for another time or, if needing a larger serving amount, add the whole thing. Cook and stir another 5 minutes. You may want to add additional soy milk.
This is yummie served over angle hair pasta or your favorite pasta.
* Not necessary, but this is a good time to add your own protein indredients: soy chicken stips, soy beef strips, frozen then thawed tofu chunks, seiten strips, etc., cooking as needed.
Enjoy!
SO HOW'D IT GO?
I whipped up this YUMMY sauce in just a few minutes tonight (minus veggies) and it turned out great! Rich and creamy, just what I was craving. I added a few cloves of minced garlic to the oil and let it heat up slowly before whisking in the flour. Also added 1/2 t. salt at the end. Tossed it with 1 lb. of linguine but since I like lots of sauce, next time I'll use less pasta to make it even more creamy-licious. Tastes best when eaten right away - with extra vegan parmesan on top! Thanks Daisy ... dazzle ;)b