Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 Audrey, What about a vegan bechamel sauce after first sauteeing some mushrooms? Here's a recipe very similar to the vegan bechamel sauce I use in my vegan moussaka. http://www.theveggietable.com/recipes/bechamelsauce.html I'd omit the nutmeg and perhaps add some other herbs to spice it up if using in a casserole. <http://www.theveggietable.com/recipes/bechamelsauce.html> Ginger Quote Link to comment Share on other sites More sharing options...
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