I won’t be much help as far as measurements go, I’m sorry. I eyeball everything.
Just take your favorite vegetarian sausage (mushrooms also work well) and brown it in a saucepan over medium heat with some margarine or butter. Once it’s well-browned, add a couple more tablespoons of margarine or butter, and a couple tablespoons of flour, and stir to form a roux. Slowly and gradually add milk while continuously stirring until it’s a little thinner than the desired consistency. Season with a dash of salt and a liberal quantity of black pepper. Reduce the heat and let simmer for a few minutes. It’ll thicken right up.
I won’t be much help as far as measurements go, I’m sorry. I eyeball everything.
Just take your favorite vegetarian sausage (mushrooms also work well) and brown it in a saucepan over medium heat with some margarine or butter. Once it’s well-browned, add a couple more tablespoons of margarine or butter, and a couple tablespoons of flour, and stir to form a roux. Slowly and gradually add milk while continuously stirring until it’s a little thinner than the desired consistency. Season with a dash of salt and a liberal quantity of black pepper. Reduce the heat and let simmer for a few minutes. It’ll thicken right up.