Asparagus Rolls and Bechamel Sauce

Ingredients

Bechamel sauce

• 13.5 fluid ounces coconut milk from a can, light version
• 1 tablespoon Dijon mustard
• ¼ cup chopped onion
• 2 garlic cloves
• 1 teaspoon vegetable broth powder, organic/all natural
• 2 tablespoons potato flour

Rolls

• 22 fresh asparagus spears
• 11 tall collard green leaves
• 1 tablespoon smoked paprika
• ½ cup of vegan cheese (I suggest, Daiya brand, coconut and tapioca based)

Directions

1. Originally this recipe was made with ham, but since we like to create vegan recipes, I used collard leaves to simulate the ham and the smoked paprika to give this little smoked meat taste.
2. Steam the asparagus 5-7 minutes, then roll them in the smoked paprika, set aside
3. Steam all the collard leaves for 1-2 minutes, until they get soft, but not too fragile.
4. Heat up a sauce pan, and roast the onion and garlic alone with 1 teaspoon of coconut oil. Add the coconut milk, Dijon, and the vegetable broth powder. Let it simmer for 5 minutes, then reduce the heat and add the potato flour.  Keep stirring for 1 minute, remove from heat.
5. Lay flat each steamed collard leaf and place 2 spiced asparagus in the middle of each leaves, roll tight. Repeat this operation 11 times.
6. Use a glass pan that goes into the oven and lay the rolls side by side, pour the béchamel sauce on top and spread the vegan cheese at the end.
7. Bake 15 minutes at 375F.

*These are rough estimates of nutrition made with computer programs. We are cooks, not scientists. These numbers are for your reference.