Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kabocha soy milk gratin (dairy-free). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Kabocha Soy Milk Gratin (Dairy-free) is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook kabocha soy milk gratin (dairy-free) using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kabocha Soy Milk Gratin (Dairy-free):
- Make ready 1/4 Kabocha squash
- Get 1 packet Shimeji mushrooms
- Get 3 slice Bacon
- Get 1 Garlic olive oil or olive oil
- Prepare 180 ml Soy milk
- Prepare 1 tsp Miso
- Make ready 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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