Kenny's legendary vegan cheese sauce

Ingredients:

5 slicing tomatoes, seeded and chopped

1 pint cherry tomatoes, seeded and chopped

5 red peppers, finely diced

a few leaves of arugula, about 1/4 lb

1/2 red onion, diced finely

3 cloves garlic, diced finely

1 lb pasta, your choice

vegan cheese sauce:

2 Tbsp earth balance

2 Tbsp all purpose flour

2 cups soy milk (unsweetened is preferable)

2 tsp garlic powder

1 cup nutritional yeast

salt & pepper to taste

1 Tbsp dijon mustard (optional)

We made some epic vegan mac using my famous "cheeze" sauce. Saute the onions and garlic over medium heat in 1 Tbsp. of olive oil until translucent. Add the tomatoes and peppers and continue to cook until the tomatoes begin to break down, about 10 minutes.

For the cheeze sauce, make a rue with the earth balance and flour and allow to cook over medium heat until it no longer smells like flour, and is a nice toasty golden color, about 5 minutes. Whisk in the soy milk and bring to a boil, stirring constantly. Allow to boil for 1 minute, (still whisking!) and start to add the nutritional yeast, garlic powder, and finally the mustard. Season with salt and pepper, combine with the veggies and pasta, and wolf down!