Title: Divine Vegan Corn Bake with Creamy Béchamel Sauce

Introduction: Indulge in a culinary journey with our Vegan Corn Bake, featuring a luscious Béchamel sauce that adds a touch of luxury to this comforting dish. Bursting with the sweet and savory flavors of corn, combined with the velvety richness of our dairy-free sauce, this recipe is a testament to the versatility and deliciousness of plant-based cooking. Whether you’re a seasoned vegan or simply looking to explore new flavors, this dish promises to delight your taste buds and leave you craving more.

Ingredients: For the Vegan Corn Bake:

  • 4 cups fresh or frozen corn kernels
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons cornstarch
  • 2 tablespoons vegan butter or olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley (optional, for garnish)

For the Béchamel Sauce:

  • 2 tablespoons vegan butter or olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups unsweetened almond milk
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with vegan butter or olive oil and set aside.
  2. In a large skillet, melt the vegan butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  3. Add the corn kernels to the skillet and sauté until they are tender and slightly caramelized, stirring occasionally, about 5-7 minutes.
  4. In a small bowl, whisk together the almond milk, nutritional yeast, cornstarch, onion powder, smoked paprika, salt, and black pepper until smooth and well combined.
  5. Pour the almond milk mixture over the sautéed corn in the skillet, stirring continuously to prevent lumps from forming. Cook until the sauce thickens and coats the corn evenly, about 2-3 minutes.
  6. Transfer the creamy corn mixture to the prepared baking dish, spreading it out into an even layer.
  7. In a separate saucepan, melt the vegan butter over medium heat. Add the all-purpose flour and whisk continuously until a smooth paste forms, known as a roux.
  8. Slowly pour the almond milk into the roux, whisking constantly to prevent clumps from forming. Cook the sauce until it thickens and coats the back of a spoon, about 5-7 minutes.
  9. Season the Béchamel sauce with ground nutmeg, salt, and black pepper to taste, stirring to incorporate the flavors evenly.
  10. Pour the Béchamel sauce over the creamy corn mixture in the baking dish, covering it completely with a velvety layer of goodness.
  11. Use a spatula or the back of a spoon to spread the sauce evenly over the top of the corn mixture, ensuring full coverage for a decadent finish.
  12. Place the baking dish in the preheated oven and bake the Vegan Corn Bake for 20-25 minutes, or until the sauce is bubbling and golden brown on top.
  13. Once fully baked, remove the corn bake from the oven and let it cool for a few minutes before serving.
  14. Garnish the Vegan Corn Bake with chopped fresh parsley, if desired, for a pop of color and freshness.

Nutritional Information:

  • Serving Size: 1/6 of the recipe
  • Calories: 180 kcal
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 4g

Smart WW Points: 5 points per serving

Conclusion: Elevate your dining experience with our Vegan Corn Bake, a decadent delight that’s as creamy as it is comforting. With the rich flavors of sweet corn enveloped in a velvety Béchamel sauce, this dish offers a taste of indulgence without any animal products. Perfect for vegans and non-vegans alike, this recipe is a testament to the versatility and deliciousness of plant-based cooking. So, gather your ingredients, preheat your oven, and prepare to savor every luxurious bite of this divine dish. Bon appétit!