Description
I made this sauce to be made into a tuna casserole. To make this into a completely gluten-free dish, use a 16 oz. Package of gluten free pasta. You can use any soy cheese for the sauce. I usually have in my fridge a white cheese (like mozzarella) and a yellow cheese (like cheddar). Make sure to use one that melts well! Enjoy!
Ingredients
- Yellow Onion
- Olive Oil
- Bean Flour
- Soymilk
- Salt
- Pepper
- Minced Garlic Cloves
Instructions
- In a skillet pan, heat the olive oil and add the onions with about 1 tsp of salt and cook for about 4-5 minutes until golden and cooked well
- Add the garlic and cook them with the onions for about 1 minute
- Add the garbonzo flour to the onions and stir in well
- Add the milk and whisk it in and make sure that there are no lumps of flour
- Add the salt, pepper, and any other herbs and seasonings that would be preferred
- Cook med / high until thickened
- You may need to add some more milk if the sauce gets too thick, about 1 / 4 cup at a time if needed
- If the sauce is too thin, add 1 tbsp of flour more at a time until it reaches the right consistency
- Add the cheese and cook until melted
- P
- S
- : when i made this in the tuna casserole, i put the cooked, drained, pasta into a large baking dish, poured the sauce over the pasta and sprinkled the cheese on top, rather than cook the cheese into the sauce
- Baked this at 375 for about 15 minutes and the cheese melted
- It was delicious!