SAUCE:

8 oz. red bell peppers (net weight after removing seeds, etc.)
1 tbsp. Canola oil
1 tbsp. whole wheat flour
2 oz. Tofu, pressed
1/4 tsp. vegetable seasoning
1/4 tsp. paprika
3/4 c. (6 oz.) soy milk

Prepare the peppers, cut into thin strips, drop into boiling water, reduce to simmer for 10 minutes. Saute oil and stir in flour and milk slowly, bring to a "bubble".

Crumble tofu and stir into sauce until smooth. Add vegetable seasoning and paprika. Drain peppers and add to above.

VEGETABLES:

8 oz. squash
4 oz. zucchini
12 oz. carrots
8 oz. broccoli or cauliflower
4 oz. fresh peas

Slice carrots, squash and zucchini. Break broccoli or cauliflower into pieces. Place all vegetables except peas in a steamer pot, cover, bring to boil, reduce to simmer for 25 minutes. Add peas and steam for another 8 minutes.

STROGANOFF:

Remove steamed vegetables and place on individual plates. Pour sauce on top and serve on brown rice.