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2 celery tops
0.25 litre water
1 teaspoon sea salt
25g vegan margarine (Olé or Cardin)
1 tablespoon grated onion
4 stalks celery
2 tablespoons wholemeal flour
3 tablespoons peanut butter
400ml soya milk
freshly ground black pepper to taste
paprika
1. Chop the celery tops and cook them in the water with the salt for about 10 minutes.
2. Strain, reserving the water but discarding the celery tops.
3. Mince the celery stalks finely.
4. Sauté this with the onion in the margarine for two minutes.
5. Stir in the flour. When well blended, add the peanut butter and mix well.
6. Stir in the soya milk and celery water. Stir over a low heat until the mixture boils. Simmer for two to three minutes.
7. Season to taste with black pepper. Sprinkle with paprika to serve.
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