Guadeloupe, International Cuisine, Vegan, Vegetarian





6-8 large chokos, peeled, cored & sliced
1/2 cup Nuttelex 2 onions, finely diced
3 Garlic cloves, chopped
3/4 cup Plain flour
1/2 cup Vegetable stock (hot)
2 1/2 cups unsweetened almond milk
1 tbls Lemon juice
2 tbls nutritional Yeast flakes
Salt and Pepper, to taste
1 cup Breadcrumbs



  1. Layer the sliced Chokos in the bottom of a large rectangular baking dish. Preheat the oven to 180 C.
  2. Melt the margarine in a medium pan and then add Onions and Garlic. Cook until softened and translucent.
  3. Add the flour and stir vigorously to make a roux. Gradually add the hot Vegetable stock, stirring vigorously as you do to keep the roux smooth. Once all the vegetable stock has been added start adding theAlmond milk, gradually and while stirring.
  4. Once all the milk has been added, stir the roux over a low heat and add the Lemon juice and the nutritional Yeast Flakes. Season to taste with Salt and Pepper.
  5. Pour the white sauce over the top of the sliced Chokos and smooth over evenly. Top with bread crumbs and bake for 40 mins.