Heat the oil or butter in a deep skillet.
Add in the onion and bell pepper. Saute for a few minutes, and add the garlic and mushrooms.
Cook until most of the water from the mushrooms evaporates--about 5 minutes.
Add the tomato, red pepper flakes, salt, and herb blend, and let it cook for a minute or two.
Add the water and bay leaf and bring the pan to a simmer for another 1-2 minutes. Meanwhile, whisk the milk and the arrowroot in a separate cup.
Add the milk mixture, peas, and kale into the hot skillet and combine.
Once the sauce has thickened, remove from the heat and stir in the optional parsley and/or basil.
Pour over your eggplant, zucchini, or whole grain noodles.
Top with parmesan or vegan cheese blend and enjoy!