You can also add your seasonings to the flour and toss the meat in it before cooking it.
1 ounce (28 g) of butter and 1 ounce (28 g) of flour should be enough to thicken 1 US pint (2. 0 c) of liquid. [2] X Research source For a vegan version, substitute oil instead of butter. [3] X Research source
If you make too much beurre manié, you can also freeze the remaining balls and use them later.
You can also substitute chickpea flour for cornstarch. Chickpea flour is an excellent thickener for savory dishes. [8] X Research source
Chia seeds are also rich in vitamins and minerals like magnesium, calcium, phosphorus, and B vitamins.
If you don’t want to grind the flax seeds yourself, you can also buy them already ground.
If you are pressed for time and can’t soak the cashews overnight, bring a pot of water to boil. Remove it from the heat and soak your cashews in the water for half an hour. [14] X Research source
You don’t necessarily have to get rid of the extra liquid. Try pouring it into a pot and simmer on medium heat until it reduces and thickens. You can then add it back to the casserole. [15] X Research source
Check with the other ingredients in your casserole to make sure you can cook it a little longer. You don’t want the top of the casserole to burn or the vegetables to get too soft if you leave it in the oven longer.
If you already have an extra thick casserole that you want save for leftovers, remember to add a little broth or water to it before you store it since it will get even thicker as it cools.
