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)