Oat milk is rich and creamy, making this a vegan bread sauce that everyone will enjoy. The toasty pangrattato topping adds an extra nutty dimension.
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Yields:
1 - 8 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
203
Ingredients
FOR THE SAUCE
1
onion, roughly sliced
6
whole cloves
2
bay leaves
500ml
oat milk alternative
25g
vegan butter
200g
fresh white breadcrumbs (see GH Tip)
75ml
dairy-free cream alternative, we used Oatly
1/2tsp.
ground nutmeg
FOR THE PANGRATTATO
25g
vegan butter
40g
rolled oats (not jumbo)
40g
skin-on almonds, roughly chopped
1/2tsp.
caster sugar
1Tbsp.
finely chopped flat-leaf parsley
Directions
Step 1In a medium pan (that has a lid) over low heat bring the onion, cloves, peppercorns, bay andoat milk alternative to a simmer. Remove from heat, cover and leave to infuse for 1hr.
Step 2Meanwhile, make the pangrattato. Melt the butter alternative in a frying pan. Add the oats, almonds, sugar and large pinch of salt. Fry, stirring regularly, until crisp and deep golden, about 7-8min. Tip into a bowl and stir in the parsley.
Step 3Strain the milk alternative mixture into a jug, pressing out as much liquid as possible. Return pan to low heat, add the butter alternative and melt. Stir in the fresh white breadcrumbs, followed by the strained milk alternative. Cook over low heat, stirring occasionally, for 5min, until thickened. Remove from heat and stir in the cream alternative, nutmeg and plenty of seasoning.
Step 4 Transfer bread sauce to a serving dish and spoon over some ofthe pangrattato. Serve with remaining pangrattato in a bowl, so people can help themselves.
GET AHEAD Prepare steps 1 and 3 up to a day ahead. Pour sauceinto a container and lay baking parchment or clingfilm on the surface. Cover and chill. To serve, gently reheat in a pan, stirring in more oat milk alternative as needed, until piping hot. Complete recipe.
GH TIP Check your breadcrumbs are suitable for vegans, if needed, as some breads contain milk.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
