| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | Veg-cook, August | 1 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 2 | 3 tablespoons flour | |
| 1 | c | Skim milk or soy milk |
| 1 | tb | Nutritional yeast |
| x | Salt, pepper | |
| x | Mustard |
INSTRUCTIONS
Cook and stir to a paste. At this point I add skim milk, about a cup. A cup of soy milk, or a cup of a mixture of nut butter and water coould be substituted. Add a tablespoon or so of nutritional yeast. Flavor to taste, I use salt, pepper, and a little good mustard. I am assuming you know how to work up a fat/flour mixture with added liquid to make a thickened sauce. My version isn't vegan but has the advantage of being relatively low-fat. From: jpnan@prairienet.org (Jean P Nance). rfvc Digest V94 Issue #164, August 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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