Vegan Lasagna with asparagus and ginger
14 recipes
Bechamel vegan
ingredients
servings
4
Rice milk
500 mL
Brown rice flour
50 grams
Extra virgin olive oil
50 grams
Iodized salt
to taste
Nutmeg
to taste
Pepper
to taste
Sauces from Italy - Friuli-Venezia Giulia
Bechamel vegan
Bechamel vegan
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Bechamel sauce with rice milk, gluten-free and light
preparation
step 1
Put in a saucepan the flour and olive oil. Warm up and slightly thicken. Meanwhile boil the rice milk, within which to put salt, pepper and grated nutmeg.
step 2
Once brought to a boil, remove the milk from the heat and even the pan with flour and oil. Take a whisk and add gradually the milk into the flour mixture and oil.
step 3
Mix thoroughly, so that no lumps are formed and once built around the rice milk, put the pan on the stove, stirring constantly, until the sauce thickens.
step 4
Once the mixture was brought to a boil, remove from heat and use it as a base for other sauces, pies, for lasagna, vegetable creams or any pasta to be done in the oven.
