On the off chance that you have issues with dairy items, or you are a veggie lover or vegan, or only for reasons unknown you can not stand to get yourself a genuine pasta or lasagna with the most sensitive exemplary Bechamel sauce, at that point I rush to satisfy you – you can set up a vegetarian variety of the French sauce.
I love pasta with this sauce. Furthermore, its veggie-lover adaptation is an incredible arrangement both for the assortment of your menu, and a delectable method to acquaint yourself with vegetarian culture.
The fundamental exemplary veggie-lover white Bechamel sauce is flexible and has numerous employments. Coincidentally, it makes a superbly delicate cheddar sauce. This sauce can be utilized in plans for lasagna, pasta, pasta, and different dishes that require hot white sauce.
And today, we will look at a step-by-step recipe for cooking vegetarian sauce “Bechamel” with these secrets that make the sauce even more delicious, tender, flavorful, and versatile.
All the ingredients are available in retail chains, so it is not difficult to prepare the sauce. But it will reward you for your efforts with its refined and excellent taste.
|vegetable (olive) oil – 6 tbsp.||flour (any) – 5 tbsp. l.|
|soy milk (or any other vegetable milk) – 900 ml.||nutmeg – 1 tsp.|
|salt, pepper – to taste|
Method of preparation:
- Heat the vegetable oil in a saucepan over medium heat.
- Sift the flour and add to the butter, stirring vigorously. Fry for 3 minutes, stirring all the time. If the flour begins to stick to the bottom of the pan — reduce the heat.
- Add soy milk or other “non-dairy” milk and continue to stir until the boiling vegan sauce thickens.
- When the desired density is reached (keep in mind that the sauce will become even thicker when cooled), remove from the heat, add salt, add spices. Delicious masterpieces!