|This sauce plus some veggies make a tasty pasta bake!|
4 tabs olive oil
3 rounded tabs plain wheat flour (corn flour for those who avoid gluten)
1 rounded tab tomato puree
1 litre unsweetened soya milk
1/2 -1/3 tsp black pepper
1 tsp seasalt
2 tsps paprika
1/2 tsp compound hing
3 rounded tabs yeast flakes (aka nutritional yeast)
- Make a roux with the oil and flour, and stir in the tomato puree. (A roux means you heat the oil and whisk in the flour to make a smooth paste.)
- Use a balloon whisk to add the soya milk gradually over a gentle heat, ensuring there are no lumps.
- Stir in the yeast flakes and seasonings. The sauce should thicken somewhat at this stage.
- When thickened, remove the sauce from the heat and use in your recipe or keep in the fridge/ freezer until needed.