Summer Vegetable Gratin with Vegan Béchamel Sauce

  • Total Time: 1 hour 20 minutes
  • Cook Time: 70 minutes
  • Serves: 4

Ingredients:

  • 3 cloves of garlic
  • 1 onion
  • 2 tomatoes
  • 2 red bell peppers
  • 1 zucchini
  • 750ml Almond Milk
  • 1 packet Maggi Bechamel Mix
  • 1 tbsp olive oil
  • bread crumbs

Method:

  • Pre-heat oven to 190℃/375℉
  • In a saucepan, combine the almond milk and MAGGI Bechamel Mix. Stir until the mix is dissolved and the mixture is thick. Set aside.
  • In a separate pan, sauté the garlic and onions. Set aside.
  • In a baking dish, layer the zucchini, bell peppers, garlic & onion mixture, and the bechamel sauce. This recipe makes 2 layers.
  • Top with sliced tomatoes and bread crumbs.
  • Bake at 190℃/375℉ for 35 minutes.
  • Serve and enjoy!