Vegetable White Sauce Toast Recipe

Date:March 11, 2015

Tags: American, appetizers, baked vegetable, bread, breakfast, calories in vegetable toast sandwich, crispy, crunchy, easy, garden vegetable toasted chips, healthy, how to make vegetable toast, indian, indian vegetable toast sandwich, Italian, mozzarella, sandwich, tasty, toast, vegetable pasties, vegetable roast beef soup recipe, vegetable roasting chart, vegetable roasting pan, vegetable toast, vegetable toast recipes, vegetable toast sandwich, vegetable toast sandwich recipe, vegetable toasted sandwiches with no butter, vegetable toaster, vegetable toaster oven, vegetable tostada recipe, vegetable tostadas, vegetables, whitesauce

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Vegetable White Sauce Toast is crispy toast topped with vegetable white sauce and mozzarella cheese. I actually made this vegetable white sauce as a crepe filling a night before. It clicked to me that it can taste good on top of a toast and it was a hit. You can make this white sauce and refrigerate it. It can be used for baked vegetables or even as crepe filling.

Vegetable White Sauce Toast Recipe

Recipe Type: Appetiser

Cuisine: American

Author: Anita Mokashi

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 6

Ingredients

For White Sauce
2 3 tablespoons unsalted butter
2-3 garlics chopped
1 tbsp pepper
1/4 cup finely chopped onion for white sauce
1/4 cup all-purpose flour
1/2 teaspoon coarse salt
2 cups whole milk
Vegetables
1 cup mushrooms
1/2 cup chopped onions
1 cup spinach
1 cup chopped tomato
2 chillies chopped
1 tsp red chilli flakes
For Assembling
1/2 cup mozzarella cheese
Bread slices

Instructions

n a pan, take some butter and sauté mushroom, onions, spinach, green chillies and tomatoes.
In other saucepan, melt butter over medium. Add onion, pepper and garlic and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, pour in 2 cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.
Now add the sautéed veggies to the white sauce. Add red chili flakes and mix for 10 minutes. Switch of the gas.
Preheat oven at 350 degrees.
Spread the vegetable white sauce on bread. Sprinkle mozzarella on top of it. Bake for 10 minutes.
Broil the toast for last 5 minutes.
Serve with hot chai and ketchup.
White sauce adapted from Martha Stewart Recipe.