Month: August 2022

Vegan Béchamel

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Lasagna topped with vegan Béchamel sauce.

As a French American, I love getting back to my roots for cooking. This French inspired vegan Béchamel sauce is perfect for all of your gratin dishes or to top your lasagna. Adding this to my vegan lasagna has made the ingredients needed simpler, as I don’t need to buy as much vegan ricotta and mozzarella to fill an entire dish.

You will need:

1/4 cup butter (I used Earth Balance)

1/4 cup flour

4 cups soy milk

1 tsp onion powder

1 tsp garlic powder

Optional:

1/4 cup vegan mozzarella

The process:

Melt butter over medium heat. Stir in flour slowly. Whisk together until smooth. Slowly add 4 cups soy milk. Add vegan mozzarella and whisk until melted. Bring heat to low for 4 minutes, stirring frequently.

Voila! Top your favorite dish and bake until perfection.

Béchamel after being cooked in the oven a top a vegan lasagna.

Vegan Beef Mushroom Stroganoff

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This creamy, full-flavor stroganoff is now on my regular dinner rotations. I absolutely love this savory, hearty meal.

Vegan Beef Mushroom Stroganoff

You will need:

1 generous tablespoon Vegemite

1 generous tablespoon veggie bouillon

3 cups water

1 table spoon vegan Worcestershire’s sauce (I use 365 from Whole Foods)

1 tablespoon Soy sauce

1 table spoon Dijon mustard

1 tablespoon Smoked Paprika

1 tablespoon Thyme

1/4cup Flour

1/2 tub vegan Sour Cream (I used Tofutti brand)

2 cups apprx. Sliced Mushrooms

1/2 Onion, sliced longways

Optional: frozen Beyond Meatballs

Splash of Wine or alcohol of choice

1 stem of fresh Dill

1 bag of Fusilli Pasta

The process:

If you are opting for the frozen meatballs, begin thawing them with a little olive oil over medium heat, stirring occasionally.

Mix water with Vegemite and broth and bring to a boil in sauce pan.

Add Worcestershire’s sauce, Dijon Mustard and Dry Seasonings. Stir well.

Add flour, stirring until thoroughly mixed.

Mix in sour cream until smooth.

Let simmer for 15 minutes.

Sauté onions and mushrooms without oil, flipping mushrooms until browned. Add alcohol of choice and let evaporate over heat (I used whiskey on hand, but you can use white wine).

Add broth mixture to pan with meatballs. Cook another 25 minutes.

Cook pasta as directed, then drain and add to broth and meatball mixture. Let cool.

Stir in mushroom and onion mixture. Sprinkle fresh dill on top before serving.

Oh my goodness was this ever tasty. I hope you enjoy this rich, creamy comfort food. ✨