No heavy cream in vegan au gratin sauce

There’s nothing like an old-fashioned au gratin. That’s a casserole topped with crumbs, sometimes butter or cheese, and baked. Most of us are familiar with potatoes au gratin. The potatoes are coated with a cream sauce that begins with a roux. Today, I make a vegan version by using soy, rice or almond milk as well as soy margarine. I enjoy this casserole made with asparagus, broccoli, cauliflower, peas or green beans; not just potatoes.

Mixed Vegetables Au Gratin

Choose to prepare either the Traditional Cream Sauce or the Alternative Cream Sauce and then proceed with the rest of the recipe.

Traditional Cream Sauce, optional:

1 1/2 cups 2 percent milk, soy milk or rice milk

2 tablespoons butter or soy margarine

2 tablespoons flour

Salt and fresh-ground black pepper, to taste

Pinch nutmeg

Alternative Cream Sauce, optional:

1 3/4 cups 2 percent milk, soy milk or rice milk, divided

2 tablespoons cornstarch or arrowroot

1/2 cup shredded parmesan, cheddar or jack cheese or soy alternative

Salt and fresh-ground black pepper, to taste

Pinch nutmeg

Vegetable Filling and Crumb Topping:

4 cups cooked diced potatoes or blanched broccoli florets, green beans, peas, cauliflower florets, asparagus pieces or any combination of these vegetables (see note)

1 cup dry bread crumbs, crushed cornflakes or crushed Ritz crackers

1 tablespoon melted butter or soy margarine

1 teaspoon sweet paprika

To make traditional sauce: Warm milk in a small saucepan over medium heat until almost boiling; set aside.

Melt butter in a medium saucepan and add flour. Combine well and cook, stirring often, 2 minutes to form a roux. Slowly add warmed milk and combine well with a wire whisk. Simmer 10 to 12 minutes. Season with salt, pepper and nutmeg. Set aside.

To make alternative sauce: In a saucepan, heat 1 1/2 cups milk over medium heat until almost boiling. Combine cornstarch and 1/4 cup milk. Add to warm milk; add cheese and stir well 3 to 4 minutes with a wire whisk until smooth. Season with salt, pepper and nutmeg. Set aside.

To make filling and topping: Preheat oven to 350 degrees. Combine cooked vegetables with cream sauce of your choice and spoon into a 2-quart casserole sprayed lightly with no-stick cooking spray. Combine remaining ingredients and sprinkle evenly over top of casserole. Bake 35 minutes until vegetables are heated through and topping is golden brown.

Note: To blanch vegetables, place vegetables in boiling salted water 5 to 7 minutes until cooked halfway through. Rinse immediately under ice-cold water to preserve color and texture. Drain well.

Yield: 8 servings

Nutrition per serving (with Traditional Cream Sauce): 141 calories, 21 percent calories from fat, 3 grams total fat, 4 milligrams cholesterol, .85 gram saturated fat, 5 grams protein, 23 grams carbohydrates, 2 grams total fiber, 133 milligrams sodium, 3 grams total sugars.

Nutrition per serving (with Alternative Cream Sauce): 176 calories, 29 percent calories from fat, 6 grams total fat, 12 milligrams cholesterol, 2 grams saturated fat, 8 grams protein, 24 grams carbohydrates, 2 grams total fiber, 227 milligrams sodium, 4 grams total sugars.