4 cloves garlic
vegetables, chopped (i used yellow squash, cherry tomatoes, baby carrots and corn)
3 tbsps oil + extra for the vegetables
plain soy milk
a couple of tbsps chili sauce
start by sauteing your choice of vegetables (preferably use some type of tomatoes though, it goes well with the sauce) in some oil. i started with onion, then 2 cloves garlic, and when they looked yummy i added the rest of my vegetables.
then start up a roux. i heated up 3 tbsps of oil, added the garlic and after a minute or two added 3 tbsps flour. i let that cook on low heat for 4-5 minutes. i usually cook it shorter, but i needed to give the pasta time to catch up. i should probably cook it this long all the time, because it made the roux thicker.
add soy milk. i didn't measure this, just pour in a good amount depending on how many people you're planning to feed. i stirred in some chili sauce, probably a couple of table spoons worth, and added some turmeric for color. then just add salt and pepper and chili powder to taste and let it cook on medium until it's thick and yummy looking.
serve with pasta and say yum!