There was a dinner at Church last night - and I usually try to create a vegan version of whatever they're serving - the menu was for Sloppy Joes (called BBQ up here) and a hashbrown potato casserole and coleslaw - all easy enough to veganize - so I used Julia's recipe for SAUCE BÉCHAMEL (recipe here) for the base for my little casserole...
Cook your flour and vegan butter together over low heat for 2 minutes - stirring slowly without browning...
...until the flour and vegan butter froth together...
...add your soy milk - which you have heated almost to the boiling point - that way Julia says - you shouldn't get any lumps...
...set over medium high heat and stir with a wire whisk until the sauce comes to a boil...
...boil for one minute stirring constantly...
...remove from heat and stir in salt and white pepper...
...This made the perfect base for my little casserole - you know the one with hashbrowns, onions, vegan cheese and cornflakes on top - it was very good...
Substitutions:
Earth Balance for butter
Soymilk (homemade) for the milk
Recipe here: Mastering the Art of French Cooking
p. 57
This sounds so good!My son and I were just talking about needing to learn how to make this for mac and cheese. I'm hungry now....
ReplyDeleteLooks perfect. I see you are using white pepper. I must get some for white foods, too. MOM
ReplyDeleteThere is no doubt that sauce made by the roux method is nicer than thickened with cornflour (starch). On the rare (ahem) occasions mine goes lumpy I blitz it with my hand held - stick - blender. It makes it really glossy and smooth.
ReplyDeleteI'm just off to watch an episode of Columbo and make the week's bread.
That looks fantastic!
ReplyDelete-Julie