5.0
(25)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Dice shallots and two garlic cloves finely, grate or mince the third garlic clove and set aside for the bechamel.
Step 2
Heat up a cast iron skillet or a medium size pan on a low-medium heat. Add 2-3 tsp of olive oil and once the oil is warmed up, add shallots and diced garlic. Fry them off gently until fragrant and translucent, stirring often.
Step 3
Remove shallots and garlic from the skillet. Heat up another 2-3 tsp of oil in the skillet.
Step 4
Add the sliced mushrooms and fry them off gently, stirring frequently, until they are lightly browned and all the water has cooked out. Season the mushrooms with a generous amount of salt and pepper and some picked thyme leaves. Return shallots and garlic to the pan, mix well and set aside for later.
Step 5
Preheat the oven to 200° C / 390° F.
Step 6
Heat up 2 tbsp of olive oil in a medium size pot. Once the oil comes to temperature, whisk in flour. Allow the flour to cook off for a bit in the oil stirring with a wire whisk. The flour should bubble very gently and it will turn a little golden after a few seconds, but don't allow it to brown too much. Add in almond milk slowly, whisking the whole time, to create a béchamel sauce.
Step 7
Season the sauce with a grated garlic clove, miso, mustard, nutritional yeast, thyme leaves, salt, pepper and a good squeeze of lemon to cut through the richness. Taste and adjust the seasoning to your liking.
Step 8
Transfer the sauce to the skillet you used earlier (if you don't have a skillet you can use a baking dish instead), place raw gnocchi, cooked mushrooms, raw broccoli chopped small in the sauce. Top with grated vegan cheese (or puddles of homemade cashew one like I did), breadcrumbs, pine nuts and some more thyme leaves.
Step 9
Cover the skillet tightly with a piece of kitchen foil and allow it to bake uninterrupted for 15 minutes.
Step 10
After 15 minutes, take the foil off and bake for a further 20-25 minutes until everything is beautifully browned. Divide between bowls and enjoy immediately.
Your folders
veganuary.com
43 minutes
Your folders
bestrecipes.com.au
3.0
(1)
30 minutes
Your folders
allrecipes.com
4.4
(306)
30 minutes
Your folders
deliciousmagazine.co.uk
3.8
(8)
20 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
thekitchn.com
Your folders
bbcgoodfood.com
25 minutes
Your folders
cakenknife.com
4.0
(1)
55 minutes
Your folders
taste.com.au
4.0
(3)
40 minutes
Your folders
bbc.co.uk
4.3
(154)
30 minutes
Your folders
willcookforsmiles.com
40 minutes
Your folders
bbc.co.uk
4.5
(78)
30 minutes
Your folders
recipecenter.giantfoodstores.com
Your folders
delish.com
Your folders
foodnetwork.com
4.4
(16)
40 minutes
Your folders
eatwithclarity.com
5.0
(32)
15 minutes
Your folders
noracooks.com
5.0
(52)
15 minutes
Your folders
eatingwell.com