This week I'm bringing a recipe that I think tends to please everyone, a lasagne with a different twist. This one is lighter because it is vegetable but it is still a great option as a main dish. I replace the classical lasagne sheets with the chicory leaves making layers.
The tempeh is similar to soy tofu although it is also made with other legumes such as this one I used that is made with chickpeas.It's a great protein that is fermented and has a salty taste. If you can't find tempeh you can alway use tofu. You'll see the chopped almonds give a nice and crunchy touch.
I like using these mini cocottes or ramekins to make individuals portions, excellent if you have guests coming, however it can perfectly be done in a medium oven dish.
This recipe can be made in a vegan version as I did, however you can use regular cheese if you want.
CHICORY LASAGNE WITH TEMPEH AND ALMONDS
INGREDIENTS
- 4 chicories/endives
- 87 gr. chickpea tempeh or classic
- Garlic powder
- 1 handful chopped almonds
- Vegan or regular cheese
- Gluten free or regular bread crumbs
- Nutritional yeast (opcional)
For the béchamel
- 80 ml (1/3 cup) wholemeal rice flour
- 500 ml (2 cups) almond milk
- 60 ml (1/4 cup) extra virgin olive oil
- Salt and black pepper
- 1/2 nutmeg, grated
ELABORATION
- Preheat the oven to 200ºC with the grill on.
- Steam the chicory leaves 5 minutes and reserve.
- Make the béchamel: pour some olive oil over a sauce pan, add the flour and nutmeg, set to medium-high heat, add gradually the milk stirring all the time to avoid lumps.
- Season with salt and pepper to taste.
- In a baking dish, or mini cocottes or ramekins place layer after layer, first the chicory, then sprinkle some garlic powder, chopped almonds and nutritional yeast, then a generous amount of béchamel sauce; then some tempeh cut into small pieces or slices then again some chicory...and so on until you use all of it.
- Finish with a béchamel layer, sprinkle some bread crumbs and grated cheese.
- Place in the oven and gratin for about 15 minutes or ultil it is golden.
No comments:
Post a Comment