The vegetable gratin with bechamel is a delicious side dish made with leeks, fennel, cauliflower, and various vegetables. The vegetables are briefly blanched and then arranged in a baking dish. The bechamel sauce is made with soy milk, sesame cream, nutmeg, ginger powder, and soy sauce. The bechamel sauce is poured over the vegetables in the baking dish and the whole dish is baked in the oven until the bechamel is lightly golden on top. The vegetable gratin with bechamel is a tasty and creamy dish, perfect to serve as a warm side dish.
Vegetable Flan with Bechamel Sauce
Ingredients
Instructions
- Cut the leeks, fennel, cauliflower, and assorted vegetables into medium-sized pieces.
- Heat a pot of water to boiling point.
- Blanch the vegetables one by one in the boiling water and cook for a few minutes, until they are tender but not too soft.
- Arrange the blanched vegetables in a baking dish.
- Prepare the bechamel sauce: in a pot, heat the soy milk (pure or diluted with 50% water).
- Add the sesame cream and a pinch of salt to the hot soy milk and mix well until creamy.
- Grate some nutmeg directly into the pot and mix.
- Add some soy sauce or diluted miso in water to give a flavor similar to cooked dairy.
- Add ground ginger and mix all the ingredients of the bechamel sauce well.
- Pour the bechamel sauce over the baking dish with the vegetables, making sure the vegetables are almost completely covered.
- Bake the dish in a preheated oven at 180°C for about 20-25 minutes, until the bechamel sauce is slightly golden on the surface.
- Serve the vegetable flan with bechamel sauce hot.
Notes
For an extra touch, you can add some grated vegan cheese on the surface before baking.
