Creamy pasta sauce (vegan)

Today’s run: just 3 miles. I planned to do more but woke up late.

Today’s recipe: creamy pasta sauce. This has got to be one of the oldest vegan recipes out there, and I’m sure there are a million versions out there. It’s yummy and filling and comforting when you need some good ol’ fashioned comfort food. I don’t make this often, but when I do we all always enjoy it. It is also quick enough to make on a busy week-day work night (as tonight).

I served it tonight over pasta and with some lightly-sauteed broccoli; it’s good over any veggies, really, and even works as a sort of ‘cheese’ on pizza.

The basics:

1/4 cup vegan margarine (oil would probably work too)

slightly more than 1/4 cup flour (white or whole wheat)

2 + cups liquid (I use 1 cup soymilk, 1 cup water)

1 teaspoon salt (more or less to taste)

2-4 tablespoons nutritional yeast, to taste

Extras:

fresh garlic

a pinch of dry mustard powder

Method:

Melt margarine. If using oil, heat it up. Stir in the flour when the margarine is melted. Add one cup of liquid and stir, using a wisk to get all the lumps out. Keep it over medium heat. As the sauce thickens, add in the other cup of liquid and the salt; stir stir stir until the sauce is smooth and thick. It will start bubbling; usually once it bubbles it thickens up right away. Stir in the nutritional yeast. Add more liquid if desired. Serve over pasta or veggies.

Extras:

When the margarine is melting, add in a clove of fresh garlic and cook for a minute or so; continue with rest of recipe.

Add a pinch of dry mustard with flour.

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