Easiest Way to Prepare Yummy Vegetables au Gratin with Okara Béchamel Sauce

Vegetables au Gratin with Okara Béchamel Sauce. Vegetable Au Gratin is a casserole dish made with lots of vegetables, covered in bechamel (white) sauce and topped with breadcrumbs and cheese. It is an extremely tasty dish and is a great way to make your kids eat their veggeis. If you throw in some pasta or rice, this becomes a one pot meal.

Vegetables au Gratin with Okara Béchamel Sauce BECHAMEL: Melt the butter in a medium saucepan over medium heat. Continue layering in this manner until ingredients are used up. Eggplant gratin showcases the tender vegetables of their namesake, layered between homemade tomato sauce, garlicky bechamel, and mozzarella. You can cook Vegetables au Gratin with Okara Béchamel Sauce using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegetables au Gratin with Okara Béchamel Sauce

  1. Prepare 75 grams of ■Fresh okara.
  2. You need 200 ml of ■Milk.
  3. Prepare 10 grams of ■Butter (or margarine).
  4. Prepare 1 tsp of ■Soup stock granules (Consommé powder).
  5. You need 1 of ■Salt and pepper.
  6. It’s 1 of bowlful Vegetables (use your favourite ones).
  7. It’s 2 of Wiener sausages.
  8. It’s 1 of Easy melting cheese.

Bring to a boil, stirring with a wooden spoon. Vegetable au gratin is a classic French recipe which is made by baking vegetables with a white sauce called béchamel sauce topped with lots of cheese. Béchamel is a sauce which is prepared with cream and milk, thicken with butter and flour for a better consistency. The inclusion of vegetables makes the.

Vegetables au Gratin with Okara Béchamel Sauce instructions

  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..

A rich, cheesy cauliflower au gratin with bechamel sauce and breadcrumb topping. Serve as a side dish or vegetarian entree. Pour some of the bechamel sauce into your baking dish-enough to generously cover the bottom-then add the cauliflower, arranging the top layer so that the florets are. Potatoes Au Gratin are a dinnertime staple around here! Tender potato and onion slices smothered in a quick cheesy sauce and baked until golden.