Cauliflower and potato with vegan bechamel au gratin

Ingredients

  • Cauliflower and potatoes
  • 2 tablespoons wheat flour
  • 1 tablespoon margarine
  • 2 glasses of rice milk, oats, almonds (or soybean)
  • Nutmeg ( optional)

Preparation

Wash and cut the cauliflower and boil for 20 min.

Peel the potato, dice and boil when the cauliflower takes 10 min.

Preheat the oven to 180 ºc.

Put the margarine in a frying pan and fry the onion cut into small cubes over low heat. when it is golden, add the flour and let it toast a little.

Add the soy milk, increase the heat and keep stirring for a couple of minutes. season to taste (add a teaspoon of nutmeg, optional).

Put the cauliflower and boiled potato in a bowl, pour a drizzle of oil and spread the béchamel on top.

Put in the oven to gratin for 20-30 min.

Note:

Watch the salt with the bechamel because both soy milk and onion are “sweet”.


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