3 tablespoons vegan butter 4 tablespoons all-purpose flour 2 cups plain soy milk 3/4 teaspoon salt 1/4 teaspoon black pepper pinch ground nutmeg touch of hot-pepper sauce 3 cloves garlic 2 14 oz. cans artichoke hearts, well drained 1 10 oz. package frozen spinach, thawed and drained
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