Miso is the secret ingredient when making a’bean-naise’ sauce! This vegetarian version of a bolognese perfectly complements mashed potato and soy bechamel. You can easily impress your non-vegetarian friends with this dish, which i have done many times. This recipe is everybody’s favourite.
Super easy Bechamel
- 60g (2oz) glutinous rice flour (sweet rice flour)
- 600ml (21fl oz) soymilk
- 1 teaspoon MSG-free vegetable stock powder
- 2/3 teaspoon sea salt
- Pinch of nutmeg
- Pinch of white pepper Extra soymilk, for wash
- 150g (5oz) tomato paste
- 2 tablespoons red wine
- 1 tablespoon miso
- 1/2 teaspoon sea salt
- 1 teaspoon soy sauce
- 1 tablespoon olive oil, for frying
- 1 garlic clove, minced
- 1/2 onion, finely chopped
- 100g (31?2oz) mushroom, finely chopped
- 60g (2oz) walnuts, finely chopped
- 1 tin (400g/14oz) red kidney beans
- 850g (30oz) potatoes, peeled, coarsely chopped
- 120ml (4fl oz) soymilk
- 1 teaspoon sea salt
- Pinch of white pepper
- 2 tablespoons walnuts, chopped
- Preheat oven to 180°C (350°F).
- To make the mash, cook the potato in a large saucepan of water for 10 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Add the milk and stir until well combined. Season with salt and pepper.
- To make the bechamel sauce, put glutinous rice flour into a bowl and add 1/3 of soymilk slowly. Mix very well with whisk. Gradually add the rest of the soymilk and mix.
- Strain the mixture into a saucepan and heat over a medium heat. Add the stock powder, seasalt, nutmeg and pepper, stir occasionally and cook until thick.
- To make bean-naise sauce, mix together the tomato paste, red wine, miso, sea salt and soy sauce ingredients then set aside.
- Heat oil in a large frying pan over a medium heat. Add garlic and onion and saute? until soft. Add mushroom and walnuts and cook until mushroom is soft. Add the sauce mixture. Cook until sauce thickens. Set aside.
- Spread the mash in a lightly greased ovenproof dish. Spread bean-naise sauce over the mash. Top with soy bechamel. Brush soymilk on be?chamel. Sprinkle the chopped walnuts evenly over bechamel. Bake for 20 minutes or until golden. Serve.
Tip: I like to make double or triple portions of ‘bean-naise’ sauce and freeze. This sauce is extremely versatile so it is very handy to have in the freezer.
Gluten-free option: Make sure to use rice miso not barley miso.