Vegetables au Gratin with Okara Béchamel Sauce
Vegetables au Gratin with Okara Béchamel Sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegetables au gratin with okara béchamel sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Vegetables au Gratin with Okara Béchamel Sauce. I once made this dish with kabocha squash as the only vegetable and it turned out quite nicely. Considering the balance of nutrients, I also added other veggies and some Wiener sausages into this gratin.

Vegetables au Gratin with Okara Béchamel Sauce is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Vegetables au Gratin with Okara Béchamel Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook vegetables au gratin with okara béchamel sauce using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vegetables au Gratin with Okara Béchamel Sauce:
  1. Get 75 grams ■Fresh okara
  2. Make ready 200 ml ■Milk
  3. Prepare 10 grams ■Butter (or margarine)
  4. Prepare 1 tsp ■Soup stock granules (Consommé powder)
  5. Prepare 1 ■Salt and pepper
  6. Get 1 bowlful Vegetables (use your favourite ones)
  7. Prepare 2 Wiener sausages
  8. Take 1 Easy melting cheese

Considering the balance of nutrients, I also added other veggies and some Wiener sausages into this gratin. Vegetables au Gratin with Okara Béchamel Sauce. I once made this dish with kabocha squash as the only vegetable and it turned out quite nicely. Considering the balance of nutrients, I also added other veggies and some Wiener sausages into this gratin.

Steps to make Vegetables au Gratin with Okara Béchamel Sauce:
  1. When using fresh vegetables, chop them up into bite-sizes. Microwave the vegetables until soft whether they are fresh or frozen.
  2. *In my case, I used frozen spinach and a bag of veggie mix with broccoli, cauliflower and carrots. Altogether, they were about 1 bowlful.
  3. Microwave the Wiener sausage and chop into bite-sized pieces.
  4. Heat the okara, milk, butter, and soup stock granules in a pot and bring it to a boil. Add the veggies and the Wiener sausages and bring it to a boil. Season with salt and pepper.
  5. Transfer the mixture into a gratin dish. Top with cheese and bake in a toaster oven until golden brown.
  6. *To improve its color and taste, sprinkle some black pepper, panko, dried parsley, or dried basil on top of the cheese.

I also had some frozen veggies that came in handy. Arrange cooked cauliflower florets in the prepared baking dish, season with salt and freshly ground pepper, and cover with Bechamel. Sprinkle grated cheese over the top. Here is how the way you brew that. Sprinkle gomashio with algae and corn breadcrumbs on it.

So that is going to wrap it up with this special food vegetables au gratin with okara béchamel sauce recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!