Vegetables au Gratin with Okara Béchamel Sauce

Name: Vegetables au Gratin with Okara Béchamel Sauce
Cuisine: American
Ingredients: 75 grams ■Fresh okara; 200 ml ■Milk; 10 grams ■Butter (or margarine); 1 tsp ■Soup stock granules (Consommé powder); 1 ■Salt and pepper; 1 bowlful Vegetables (use your favourite ones); 2 Wiener sausages; 1 Easy melting cheese

cookpad.japan @cookpad_jp

I once made this dish with kabocha squash as the only vegetable and it turned out quite nicely. Considering the balance of nutrients, I also added other veggies and some Wiener sausages into this gratin. I also had some frozen veggies that came in handy.

I don't know if you can call this a Helpful Hint, but as I've written at the top, making this gratin becomes much easier if you can make use of frozen veggies! I highly recommend this when you're short on time. It's butter-free and still very tasty - if you switch the milk to soy milk, I'm sure you can cut down on the calories and make it even healthier. Recipe by Kanonshun

cookpad.japan @cookpad_jp

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Ingredients

75 grams■Fresh okara
200 ml■Milk
10 grams■Butter (or margarine)
1 tsp■Soup stock granules (Consommé powder)
1■Salt and pepper
1bowlful Vegetables (use your favourite ones)
2Wiener sausages
1Easy melting cheese

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Steps

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.