Veganised From the good granny cookbook by Jane Fearnley-Whittingstall. A good sauce base with which to play with and flavour.
1 celery stick
500ml milk (soya or otherwise)
A bay leaf
50g soya margarine
50g plain flour
Large bunch parsley finely chopped
Salt and pepper
Grate the carrot, onion, and celery stick and put them in a saucepan with the milk, bring to the boil and take off heat. Leave it to infuse for an hour, then strain it.
Melt the butter in a saucepan, stir in the flour and cook gently for a few minutes do not let the mixture brown. Add the milk gradually, stirring until the sauce is smooth, simmer it gently for 5 minutes. If necessary thin with water or stock.
Stir in parsley and salt and pepper.