Servings: 3 to 4
Ingredients:
- 2 cups soy milk
- 1 teaspoon vegetable concentrate
- 2 tablespoons cornstarch
- 1 teaspoon mustard powder
- ½ teaspoon Dijon mustard
- Salt and pepper
Preparation:
1. Heat the soy milk and other ingredients. Cook until sauce is of desired consistency.
One might add sauteed vegetables to the bechamel sauce: onions, peppers, celery, mushrooms, zucchini, etc..
This sauce is good with millet patties.
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