Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kabocha soy milk gratin (dairy-free). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can keep the gratin simple with just kabocha or kabocha and macaroni, but I like throwing in some king oyster Have you tried this with soy milk? Quite unconventional but I'm cooking for a dairy allergy. Soy Glazed Kabocha Squash with Japanese Sesame Seasoning.
Kabocha Soy Milk Gratin (Dairy-free) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Kabocha Soy Milk Gratin (Dairy-free) is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have kabocha soy milk gratin (dairy-free) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Soy Milk Gratin (Dairy-free):
- Get 1/4 Kabocha squash
- Prepare 1 packet Shimeji mushrooms
- Make ready 3 slice Bacon
- Prepare 1 Garlic olive oil or olive oil
- Get 180 ml Soy milk
- Get 1 tsp Miso
- Get 1 tsp Rice flour
Dairy free milk like soy gives you the same amounts of proteins that you get in a glass of animal milk and very negligible fat. Soy milk nutrition also has very less carbohydrates making it a good choice for people on a keto diet. Recipe comes with a dairy-free option and is a great side dish. Are you looking for a completely dairy-free version of potatoes au gratin?
Steps to make Kabocha Soy Milk Gratin (Dairy-free):
- Scrape off the dirty parts of the kabocha skin. Slice the kabocha squash thinly into pieces about 1 cm-thick. Put the pieces on a plate, cover lightly with plastic wrap, and microwave on high heat for 5 minutes.
- Coat a frying pan with olive oil and stir-fry the thin strips of bacon and shimeji mushrooms.
- Pour the soy milk into a small saucepan and turn the heat to very low. Dissolve the miso in it, add the rice flour, and mix well until thickened.
- Place the kabocha in a dish, top with the bacon and mushrooms, then pour on the milk sauce from Step 3. Bake in the oven at 180°C for 15 minutes.
Recipe comes with a dairy-free option and is a great side dish. Are you looking for a completely dairy-free version of potatoes au gratin? Simply replace the butter with avocado oil, or your favorite vegan "butter" spread, and replace the cheese with your favorite non-dairy vegan cheese. The most widely available dairy-free milk alternative is soy milk. You can find it on the grocery store shelf or in the refrigerated section.
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