Posted in Recipes on 15.10.2018
Vegan Cheesy Vegetable Bake
prep: 30 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 30 mins / quantity: 2 - 4 portions Print recipe?
Creamy, rich and full of seasonal vegetables and soft vegan cheese, this hearty and delicious Vegan Cheesy Vegetable Bake makes a great side or main dish!
I’m still always a little nervous making anything with so many veggies and having it as the only thing for dinner that evening while Phil is still embracing all things vegetarian. It’s taken 14 years but we’ve gone from someone who had SO MANY foodisms and food phobias to someone who actually asked me if he could just have a tub of salad with some veggie sausages in it for his lunch pack up! This might not seem a big deal to most but when we met he would literally only eat meat and potatoes. No veggies, no fruit and absolutely nothing salad.
He’s come such a long way since then but he does still occasionally ask me if he likes a certain vegetable. Of course I always say yes, whether he’s had it before or not ?
And this vegan cheesy vegetable bake is absolutely crammed with veggies. Squash, peppers, broccoli, sweet potato, leeks, spinach and mushrooms.
And so full of flavour with a garlicky, mustardy and lightly spiced sauce.
You might also be wondering about the cheesy part of this vegan cheesy vegetable bake. It’s is all down to a lovely vegan cheese company called New Roots. You may have heard me mention them before. They’re a small company, truly lovely people and make THE most amazing vegan cheese! I keep shouting about them because I’m hoping they’ll expand and be in all the shops so we’re not just reliant on a flying visit at a food festival to get my vegan cheese fix!!
I’ve also put in the recipe that this serves 2-4. We had it as a main course for the two of us with just some crusty bread, and bloody delicious it was too! It would also easily serve 4 and at a stretch 6 as a side dish ?
Vegan Cheesy Vegetable Bake
prep: 30 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 30 mins / quantity: 2 - 4 portions
- 2 medium leeks
- 1/2 butternut squash
- 3 cups (250g) broccoli florets
- 1 large sweet potato
- 1 red pepper
- 4 cups (400g) mushrooms
- 2 tblsp + a drizzle of olive oil
- 3 cups (75g) spinach
- 3-4 cloves garlic - peeled and crushed
- 3 tblsp wholemeal flour
- 2 cups (430 ml) unsweetened almond milk
- 1 tsp mustard (wholegrain, Dijon, English - whichever is your preference!)
- 1 tsp grated nutmeg
- 1 x 130g tub New Roots Free the Goat Cheese (Plain)
- 1 tsp dried rosemary
- salt and pepper
- Start by preparing the veg
- Thinly slice the leeks into rounds then wash to remove any dirt. Drain well
- Peel and remove the seeds from the squash and cut into bite sized chunks
- Peel the sweet potato and cut into bite sized chunks
- Break the broccoli into florets
- Remove the core and seeds from the pepper and cut into largeish pieces
- Halve or quarter the mushrooms if they're very large
- Put the squash and sweet potato into a large frying pan or large saucepan that has a lid and add a drizzle of olive oil
- Saute over a medium heat, stirring occasionally for 5 minutes. Add 1/2 cup (120ml ) water, put the lid on and bubble for a further 5 minutes
- Remove the lid and allow the water to evaporate for a further 5 minutes
- Add the leeks and peppers and saute for another 5 minutes, stirring frequently
- Add the broccoli and mushrooms and 1 cup (240ml) water and put the lid on for a last 5 minutes.
- Turn off the heat and remove the lid then wilt in the spinach - you might need to do this in a couple of batches - just stir it into the other veg until it shrinks then set the saucepan aside while you make the sauce
- If you're planning on eating this after you've baked it preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- In a medium saucepan put the 2 tblsp olive oil and the crushed garlic. Gently heat until sizzling then stir in the wholemeal flour to form a thick paste (also known as a roux)
- Add the milk a little at a time, stirring well between each addition until you've used all the milk and you have a smooth creamy sauce. I start the roux with a wooden spoon then as I add more milk and it starts to loosen up I swap the spoon for a whisk
- Add the vegan cheese, mustard, dried rosemary and plenty of salt and pepper and whisk to melt the cheese
- Add the sauce to the veggies (or vice versa depending in which is the bigger pot!) and stir together until well mixed
- At this point you can chill and refrigerate for use at another time or day otherwise pop into the oven for 20-30 minutes until piping hot in the centre
- You can also reheat any leftovers - simply bake again until piping hot
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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