![]() ![]() Really any kind of milk works here, just make sure it is unsweetened and unflavored. Vegetarian option: If you like, you can use cow's milk instead of non-dairy milk.Baking dish: I wrote the recipe as using 8x8 dish because that is a common size, but you can get away with most dishes.Bake at 375F for 30 minutes, until the tater tots are crispy and golden. Top with a single layer of frozen tater tots. Next, pour the creamy garlic roux over the green beans. Cover with the cooked green beans, then season with salt and pepper. Start by spreading the mushrooms and onions on the bottom of an 8x8 glass cooking dish. Heat the sauce until simmering, then simmer until it becomes thick enough to coat the back of a metal spoon without sliding off. To avoid a lumpy sauce, make sure to pour in the milk very slowly while whisking the sauce. Slowly whisk in the almond milk, or unsweetened non-dairy milk of choice. New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe. Cook until the flour is lightly golden, just 1-2 minutes. Sprinkle in the flour, stirring to combine. To make a roux, melt butter over medium heat. You can use the same pan to make the roux without wiping it clean. ![]() Alternatively, wait for the mushroom filling to finish cooking then empty out the pan. While the mushrooms are cooking, start making the roux. Sprinkle with the thyme, pepper, and garlic.Ĭook until the meat is browned, just a few minutes. Skip this step if you aren't using a meat substitute. Once the mushrooms are softened, add in the Impossible or Beyond meat. Start by sauteeing roughly chopped mushrooms and diced onions in olive oil until the onions are lightly browned and the mushrooms have released most of their juices. I use Impossible or Beyond beef (or whatever is on sale).
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