感謝祭のレシピ♡ カリフラワーキャセロール Thanksgiving Special, Cheesy Vegan Cauliflower Casserole 感恩節食譜 純素起司花椰菜砂鍋

Описание: こんにちは。ご視聴ありがとうございます。
この健康で万能な料理は事前に用意することができるので家族全員に好評のはずです。このビーガン感謝祭でもゲストを間違いなく喜ばせるでしょう♪

【ビーガンレシピ】

◆カリフラワーキャセロール

◆Cauliflower Casserole

Today we are delighted to share with you a traditional Thanksgiving casserole baked with vegan cheese and cauliflower. Let’s start with the ingredients for this dish. We will need one head of cauliflower. For the Crispy Topping, we need one cup of vegan Panko breadcrumbs and two tablespoons of softened vegan butter.

While the raw cashews are left to soak and soften, let’s prepare the cauliflower. Once the water begins to boil, reduce the heat to medium-low and place the washed cauliflower florets evenly in the steamer basket. Now the timer on the stove is up, so the cauliflower florets are ready.

Our next step is to prepare the Vegan Cheese Sauce for our casserole. We will place all these ingredients in a high-speed blender the soaked raw cashews, one cup of vegan broth, two cups of soymilk, a quarter cup of lemon juice, a quarter cup of nutritional yeast, a quarter cup of tapioca flour, two tablespoons of yellow mustard, and one and a quarter teaspoon of salt. Cover the lid. Blend for one to two minutes till the cashews turn into a smooth paste. Then pour the blended Vegan Cheese Sauce into a pot and cook over medium heat. Cook for four to five minutes till the mixture thickens and becomes slightly stretchy.

We are now ready to assemble our casserole dish. Spoon half of the Vegan Cheese Sauce into the oiled casserole dish to cover the bottom of the dish, layer the steamed cauliflower florets on it, and then spoon the remaining Vegan Cheese Sauce and spread it evenly to cover the layer of cauliflower florets. Top with an even layer of the buttered Panko breadcrumbs we prepared earlier. Cover the dish with foil, and pierce tiny holes on the foil with a skewer to allow steam to escape when baking.

The oven has been preheated to 200ºC (400ºF). Place the casserole dish in the oven and bake for 15 to 20 minutes until the vegan cheese sauce is hot and bubbling. Then remove the foil and continue baking for another 10 minutes or until the Panko breadcrumbs on the top turn light golden brown.

This is a very versatile recipe as it gives you the opportunity to be creative and add other ingredients to suit your preference.

◆純素起司花椰菜砂鍋

今天我們很高興與您分享一道傳統的用純素起司和花椰菜烤製的感恩節砂鍋料理。讓我們從這道菜需要的食材開始吧。我們需要一顆花椰菜。製備酥脆的配料，我們需要一杯純素日式麵包屑，兩湯匙軟化的純素奶油。

在生腰果浸泡軟化的同時，我們來準備花椰菜。水一旦開始沸騰就轉為中小火，將洗淨的小朵花椰菜均勻地放在蒸籠裡面。現在爐上計時器已經到點，花椰菜已經準備好了。

我們接下來為砂鍋準備純素起司醬。將所有這些食材放入高速攪拌機內，浸泡過的生腰果、一杯純素高湯、兩杯豆漿、四分之一杯檸檬汁、四分之一杯營養酵母、四分之一杯木薯粉、兩湯匙黃芥末醬、一又四分之一茶匙鹽。蓋上蓋子。攪拌一到兩分鐘直到腰果打成滑順糊狀。再將攪拌過的純素起司醬倒入鍋裡，開中火加熱。煮四到五分鐘，直到混合物變稠變得有些許彈性。

我們可以準備組合我們的砂鍋料理。用勺子舀一半純素起司醬到塗了油的砂鍋裡，覆蓋這道菜的鍋底，將蒸好的小花椰菜花平鋪在上面，然後用勺子將剩餘的純素起司醬均勻塗抹在這層花椰菜上。上面再均勻鋪上一層我們之前準備好的混有純素奶油的日式麵包屑。再用錫箔紙蓋住，用叉子在錫箔紙上戳幾個小孔，讓蒸汽能在烘烤時排出。

烤箱以攝氏兩百度（華氏四百度）預熱，將烤鍋放入烤箱，烘烤十五至廿分鐘，直至純素起司醬變熱冒泡。然後去掉鋁箔繼續烘烤十分鐘，或直到上層的日式麵包屑變成淺金黃色。

這是一道多用途的食譜，因為它讓您有機會根據您的喜好創造、添加其他的食材。

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