Main Dishes |
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Creamy Vegan Casserole - 2018
Recipe courtesy of Frank Wozny
INGREDIENTS
Béchamel sauce
PREPARATION
Finely chop the onion, garlic, and chili. Chop leek, zucchini and sweet potato into small bite sized pieces (scrub the sweet potato skins and remove any unsavory bits and include). Chop the broccoli into florets and the stalk into fine pieces.
Add 1 1/2 tablespoons oil to a large skillet and allow to heat up on high heat. Add the onion, garlic and chili and sauté for about 3 minutes. Next add the leek, zucchini, broccoli and sweet potatoes. Add salt and stir well. Cover skillet, reduce heat to medium, and cook without stirring for 10 minutes. Once the sweet potato is cooked, mix well, ensuring to include any charring at the bottom of the pan.
Make the béchamel sauce in a separate pot. Add 3 tablespoons oil and heat on high. Using a mesh strainer, sift white flour into pot and whisk for 1 minute. Add a pinch of salt, black pepper and nutmeg. Mix and add non-dairy milk. Whisk constantly, allowing to come to a boil. Mixture should start to thicken. Remove from heat and stir in nutritional yeast.
Add the béchamel, vegetable stock, lemon juice and tamari to the cooked vegetables. Mix well. Pour vegetables into 9x13 baking dish.
In a small bowl, mix fresh thyme, bread crumbs and 1 tablespoon oil. Mix well and sprinkle on top of casserole.
Bake at 400 for 10 minutes, or until nice and golden. Top with leek sprouts for garnish.
- 1 large red onion
- 3 cloves garlic
- 1 red chili - optional
- 1 large leek
- 2 zucchini
- 12 ounces broccoli
- 1 1/2 pounds sweet potato
- 3.5 ounces bread crumbs
- 6 sprigs of fresh thyme
- 1/2 teaspoon salt
- 2 1/2 tablespoons oil, divided
- 2 cups vegetable stock
- 2 tablespoons tamari
- Juice from 1/2 lemon
- Leek sprouts for garnish - optional
Béchamel sauce
- 1 1/2 cups oat milk, or non-dairy milk of your choice
- 3 tablespoons olive oil
- 3 tablespoons white flour
- pinch salt, to taste
- pinch ground black pepper, to taste
- pinch ground nutmeg, to taste
- 2 tablespoons nutritional yeast
PREPARATION
Finely chop the onion, garlic, and chili. Chop leek, zucchini and sweet potato into small bite sized pieces (scrub the sweet potato skins and remove any unsavory bits and include). Chop the broccoli into florets and the stalk into fine pieces.
Add 1 1/2 tablespoons oil to a large skillet and allow to heat up on high heat. Add the onion, garlic and chili and sauté for about 3 minutes. Next add the leek, zucchini, broccoli and sweet potatoes. Add salt and stir well. Cover skillet, reduce heat to medium, and cook without stirring for 10 minutes. Once the sweet potato is cooked, mix well, ensuring to include any charring at the bottom of the pan.
Make the béchamel sauce in a separate pot. Add 3 tablespoons oil and heat on high. Using a mesh strainer, sift white flour into pot and whisk for 1 minute. Add a pinch of salt, black pepper and nutmeg. Mix and add non-dairy milk. Whisk constantly, allowing to come to a boil. Mixture should start to thicken. Remove from heat and stir in nutritional yeast.
Add the béchamel, vegetable stock, lemon juice and tamari to the cooked vegetables. Mix well. Pour vegetables into 9x13 baking dish.
In a small bowl, mix fresh thyme, bread crumbs and 1 tablespoon oil. Mix well and sprinkle on top of casserole.
Bake at 400 for 10 minutes, or until nice and golden. Top with leek sprouts for garnish.