In a dry skillet, brown the flour, stirring constantly, until light brown in color (patience here pays off in flavor later).

In a separate skillet, saute the onion, celery, and bell pepper, in 3 tablespoons of oil for 10 minutes, stirring constantly. Add to the flour and mix well.

Brown the mushrooms in 3 teaspoons of oil. Add the vegetarian burger crumbles, and brown well with the mushrooms for 10 minutes. Add to the onion and flour mixture, and saute for another 10 minutes.

Add the water and simmer for 10 minutes, stirring often. The mixture should be fairly thick.

Add the remaining ingredients, mix well.

Serve with hot sauce (Tabasco is traditional, but I like a local smokey serrano, from the Boulder Hot Sauce Company).

Good as a main dish, with some greens, or serve as a side dish.