Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, vegetables au gratin with okara béchamel sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

In this recipe we have used processed cheese however you can use any type of cheese. Panko is a form of breadcrumbs which we have used in this recipe. Italian Béchamel Sauce Potato Gratin combines French and Italian flavors in really tasty, easy to prepare Baked potato with bechamel sauce Recipe Tips: The Italian seasoning is key here because it's what I love au gratin potatoes, even when they are from a box. I can't wait to have this version!

Vegetables au Gratin with Okara Béchamel Sauce is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Vegetables au Gratin with Okara Béchamel Sauce is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook vegetables au gratin with okara béchamel sauce using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vegetables au Gratin with Okara Béchamel Sauce:

1. Prepare 75 grams ■Fresh okara
2. Get 200 ml ■Milk
3. Get 10 grams ■Butter (or margarine)
4. Make ready 1 tsp ■Soup stock granules (Consommé powder)
5. Get 1 ■Salt and pepper
6. Get 1 bowlful Vegetables (use your favourite ones)
7. Prepare 2 Wiener sausages
8. Make ready 1 Easy melting cheese

This means it is a base for many things. If used plain, frequently onion and nutmeg are added. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese.

Instructions to make Vegetables au Gratin with Okara Béchamel Sauce:

1. When using fresh vegetables, chop them up into bite-sizes. Microwave the vegetables until soft whether they are fresh or frozen.
2. *In my case, I used frozen spinach and a bag of veggie mix with broccoli, cauliflower and carrots. Altogether, they were about 1 bowlful.
3. Microwave the Wiener sausage and chop into bite-sized pieces.
4. Heat the okara, milk, butter, and soup stock granules in a pot and bring it to a boil. Add the veggies and the Wiener sausages and bring it to a boil. Season with salt and pepper.
5. Transfer the mixture into a gratin dish. Top with cheese and bake in a toaster oven until golden brown.
6. *To improve its color and taste, sprinkle some black pepper, panko, dried parsley, or dried basil on top of the cheese.

To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese. Italian Béchamel sauce is a white sauce used in a variety of dishes such as lasagna, cream soups, souffle, croquette mixtures. Lasagna and Cannelloni would not exist without besciamella and some pasta recipes or vegetables au gratin require this precious Italian white sauce. This bechamel sauce recipe is easily mastered.

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