Thirty seconds. 2 ingredients. Serve half an hour later.
Ever since I became vegetarian, I’ve been doing my béchamel sauce with wholemeal flour and a variety of vegan milks such as soy, rice and oats. Till I discovered organic oats and soy cream tetrapacks, may the gods of recycling forbid me. This one is hadcore healthy, because… let’s look at the ingredients. OMG, the oats version contains palm and colza oils, and the soy version has sugar! 😦 Mmm… still better than dairy cream and ¡vegan! ¿right? saving cute little cows from slaughterhouse. Yeah.
Let’s say…. oats cream is one of those tasty little sins that make your life easier when you’re in a hurry. If you have the time, for the sauce you can always do the superhealthy version: stir milk and flour in a pan. I might do a post on that one. Whatever. About the recipe.
You’ll only need:
- Oats cream
- Thyme, oregano, olive oil and salt
Preheat the oven. Cut leek. Place in oven plate. Cover with oats cream.
Top with herbs, a splash of olive oil and salt. Bake in oven for, well, that depends on you oven, mine is about half an hour. Serve. Receive compliments for your master cooking skills. Easy peasy.