Parmigiana
With Beamy plant-based mix for Bolognese sauce
Parmigiana
With Beamy plant-based mix for Bolognese sauce
ingredients
90 g of Beamy mix for Bolognese sauce
- 600 g eggplant
- 1 onion
- 900 g tomato puree
- EVO oil to taste
- fine and coarse salt to taste
For the béchamel sauce (200g):
- 1 L natural oatmeal drink, no sugar
- 100 g corn oil
- 100 g flour (or 40 g cornstarch)
- 1 tablespoon nutritional yeast
- salt and pepper to taste
procedure
1
Wash the eggplant and cut it into slices 1 cm high. Place the eggplant slices in a colander and sprinkle with coarse salt for about 1 hour so that they lose their water.
2
To prepare the vegetable ragout, sauté the vegetables in a large pot and add the tomato pulp. Pour the entire contents of the Beamy plant-based mix into the pot and stir to homogenize everything. Let cook at a temperature of about 100°C for 15 to 20 minutes, stirring occasionally. Add salt and flavorings to taste.
3
While the vegetable ragout is cooking, you can start preparing the béchamel sauce by combining the flour and oil in a small saucepan and letting it cook for about 5 minutes. Separately, heat the oat drink slightly, flavoring it with pepper and salt. Then add the drink little by little to the saucepan with the flour and oil, stirring constantly with a whisk to prevent lumps from forming, and cook until thickened. Finish with a generous tablespoon of nutritional yeast.
4
Take the eggplants back and grill them on a lightly oiled nonstick steak pan and grill them on both sides, 2-3 minutes.
5
Arrange the eggplants in an ovenproof dish and proceed by covering them with a layer of vegetable rogout and a few tablespoons of béchamel sauce. Repeat the layers until you run out of ingredients.
6
Bake in a preheated oven at 180° C for about 15 minutes, turn off the oven and let rest a few moments before serving.
procedure
1
Wash the eggplant and cut it into slices 1 cm high. Place the eggplant slices in a colander and sprinkle with coarse salt for about 1 hour so that they lose their water.
2
To prepare the vegetable ragout, sauté the vegetables in a large pot and add the tomato pulp. Pour the entire contents of the Beamy plant-based mix into the pot and stir to homogenize everything. Let cook at a temperature of about 100°C for 15 to 20 minutes, stirring occasionally. Add salt and flavorings to taste.
3
While the vegetable ragout is cooking, you can start preparing the béchamel sauce by combining the flour and oil in a small saucepan and letting it cook for about 5 minutes. Separately, heat the oat drink slightly, flavoring it with pepper and salt. Then add the drink little by little to the saucepan with the flour and oil, stirring constantly with a whisk to prevent lumps from forming, and cook until thickened. Finish with a generous tablespoon of nutritional yeast.
4
Take the eggplants back and grill them on a lightly oiled nonstick steak pan and grill them on both sides, 2-3 minutes.
5
Arrange the eggplants in an ovenproof dish and proceed by covering them with a layer of vegetable rogout and a few tablespoons of béchamel sauce. Repeat the layers until you run out of ingredients.
6
Bake in a preheated oven at 180° C for about 15 minutes, turn off the oven and let rest a few moments before serving.
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