Friday, January 25, 2013

Vegetable Bake with Crispy Topping

 (from Including Cake Blog) 

Here’s what you need:
4 C cooked vegetables (cauliflower, broccoli, frozen peas)
1 C soy milk
6 T Nutritional yeast 
1 T Earth Balance non-dairy butter
1 ½ T cornstarch
2 t Dijon mustard
¼ t garlic powder
½ t salt
½ C mashed chick peas
½ C oats
1 t dried herbs (like basil, oregano)
2 T Nutritional yeast
2 T crushed walnuts

Here’s what you do:
Steam the veggies till tender. Set aside. To make the sauce: melt the butter. Whisk in the milk, 6 T nutritional yeast, cornstarch, Dijon, garlic powder and salt. Stir till thick and pour over veg.

To make the crumbly topping: Mix the chick peas, oats, herbs, 2 T nutritional yeast and nuts. Sprinkle over vegetables. Bake at 350 until brown, maybe 20-30 minutes. Broil for just a minute if you want a crispier top.

Tracy's Living Cookbook