Very good to all! The other day they gave me a bag of organic artichokes from the gardens of Valencia and I decided to make the most of them, since it is generally an ingredient that is not in my weekly shopping basket. The fact is that it occurred to me that it would be great to take advantage of it, in addition to the Rice with soy, mushrooms and artichokes that I prepared the other day and that was to die for! That’s why I prepared these Artichokes au gratin with bechamel sauce and melted vegan cheese.

The sauce on top is a mixture of the vegan bechamel with soy milk that I always prepare, to which I add a couple of slices of vegan cheese to melt. I used the Violife brand, which you can already find in various supermarkets such as Consum. Obviously, if you don’t have brands of vegan cheese to melt by hand, you can omit it and make the Artichokes au gratin only with bechamel sauce. 

Ingredients

4 artichokes
2 potatoes
1 and 1/2 cups of unsweetened soy milk
2 tablespoons of flour of wheat
1/2 tablespoon of powdered nutmeg
2 slices of vegan cheese to melt (I used Violife)
Black pepper
Salt

Step by step

  1. Defoliate the artichokes and prepare them for cooking. If you don’t know how to do it, above I explain in detail how to remove the leaves.
    Peel the artichokes and cook them

    Peel the artichokes and cook them

  2. While we cook the artichokes, peel the potatoes, cut them into quarters and cook them separately. When they are ready (when they can be easily pierced with a fork) place them on the baking tray.
  3. When the artichokes are ready (they will turn dark and you can pierce the base with a fork) remove them and place them on a baking tray. Reserve.
  4. Now, in a medium-sized pot, add 1 and a half cups of unsweetened soy milk and, without turning on the heat, add 2 tablespoons of wheat flour.
  5. < li>With a few rods, we beat very very well until there are no lumps.

  6. Turn the fire to medium-high power, and while we beat with the rods, we also add the 1/2 tablespoon of nutmeg and salt to taste.
    We cook the potatoes and prepare the vegan bechamel

    Cook the potatoes and prepare the vegan bechamel

  7. When the bechamel begins to thicken, add the vegan cheese to melt, and keep it over low heat, beating vigorously, until the cheese melts. If you want to correct the thickness: you can add more soy milk to make it creamier or keep it longer on the heat to thicken it.
  8. When it is ready, creamy and smooth, without lumps, pour it over the artichokes and potatoes, which should already be in the oven tray.
  9. Spice up with a pinch of salt and black pepper on top.
  10. Now, put it in the oven at 180 degrees for 30 minutes, or until the bechamel is au gratin.
  11. And ready to eat!
    We make the vegan bachamel and bake the artichokes

    We make the vegan bachamel and bake the artichokes

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