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1 Tb canola oil (optional)
1 cup sliced mushrooms (or 1 small can sliced water chestnuts)
½ cup finely diced red bell peppers
½ cup flour (any kind)
¼ cup nutritional yeast flakes
½ tsp salt
½ tsp paprika
¼ tsp dried thyme
1/8 tsp black pepper
2 cups plain soymilk or other plain nondairy milk
1 can (15 oz) chickpeas (garbanzos), rinsed and drained
½ cup thinly sliced green onions
Saute mushrooms and peppers for 3-4 minutes. Stir in flour, nutritional yeast, salt, paprika, thyme, and pepper. Cook, stirring constantly, for another minute. Remove from heat and gradually stir in soymilk, adding about ½ cup at a time. Take care to keep mixture smooth and free from lumps.
After all soymilk is added and the mixture is smooth, place over medium-high heat and cook, stirring often, until sauce thickens and comes to a boil. Turn heat to low and add the chickpeas and green onions. Heat, stirring often, for 3-5 minutes, then serve over brown rice, toast, or biscuits. (4 servings)
(From Vegan Vittles)
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