Vegetables au Gratin with Okara Bechamel Sauce

• 75 grams Fresh okara
• 200 ml Milk
• 10 grams Butter (or margarine)
• 1 tsp Soup stock granules (Consomme powder)
• 1 Salt and pepper
• 1 bowlful Vegetables (use your favourite ones)
• 2 Wiener sausages
• 1 Easy melting cheese

1. When using fresh vegetables, chop them up into bite-sizes.
2. Microwave the vegetables until soft whether they are fresh or frozen.
3. *In my case, I used frozen spinach and a bag of veggie mix with broccoli, cauliflower and carrots.
4. Altogether, they were about 1 bowlful.
5. Microwave the Wiener sausage and chop into bite-sized pieces.
6. Heat the okara, milk, butter, and soup stock granules in a pot and bring it to a boil.
7. Add the veggies and the Wiener sausages and bring it to a boil.
8. Season with salt and pepper.
9. Transfer the mixture into a gratin dish.
10. Top with cheese and bake in a toaster oven until golden brown.
11. *To improve its color and taste, sprinkle some black pepper, panko, dried parsley, or dried basil on top of the cheese.

fresh okara, milk, butter, granules, salt, bowlful vegetables, sausages, melting cheese

Taken from cookpad.com/us/recipes/172237-vegetables-au-gratin-with-okara-bechamel-sauce (may not work)