I’m so pleased to suggest today a new recipe based on Swiss Chards. These Swiss chards with vegan Béchamel are very appropriate for those rainy days in September. My inspiration comes from a childhood memory, my grandmother’s way to cook Swiss chards with cream.
I thought it was the moment to try a vegan béchamel sauce. The aim was to obtain a result slightly less dense & compact. It is my own way to adapt the recipe for a Lunch Box for work for example.
Keep in mind that this recipe is particularly suitable for everyday use because of the small number of ingredients: only 4 main ingredients.
Which side dish should I serve with the Swiss chards with vegan Béchamel?
Serve this seasonal hot dish with rice and the protein of your choice!
Enjoy,
Caroline
PS: If you’re looking for a slightly more unusual recipe based on Swiss chard, it’s time to discover my Spicy Swiss chards!
Chard leaves: 8 large 1- Prepare the chard with the super tip of the scissors.
Ingredients
Unsweetened vegetable milk: 60 cl (you can vary the vegetable milks)
Maizena: 4-5 tbsp
Olive oil: 3-4 tbsp
Nutmeg: according to taste
Salt and pepperInstructions
(Yes, using scissors instead of a knife saves us precious time)
∞ Cut out the green part to separate it from the white. Chop the leaves into pieces. Set aside.
∞ Cut the cards into pieces of about 4 cm long, always with scissors, without trying to get rid of the threads: there won't be any!
2- Preheat the oven to 200°C.
3- Cook the chards in water for about 10 minutes.
4- In the meantime, prepare the vegan béchamel sauce (low heat):
∞ Mix the cornflour and the oil in a bowl so as to be perfectly homogeneous.
∞ Dissolve the cornflour in a saucepan with 3 tbsp of milk. Mix to avoid lumps.
∞ Gradually add the rest of the milk.
∞ Bring to the boil while stirring with the whisk.
∞ Remove from the heat, add salt and pepper and nutmeg.
∞ The bechamel is ready when the mixture thickens. Remove immediately from the heat and season. It takes about 7-8 minutes.
5- Drain the chards.
6- Arrange the chards in a baking dish. Then add the cream and the chard leaves on top.
7- Put in the oven at 200°C for about 30 minutes, the time the béchamel golds on top.
