Cheesy Vegetable Bake
Recipe by Kelsi Boocock4
servings20
minutes35
minutesExclusively from my book, this bake is so moreish you’ll be going back for seconds. It’s the perfect side dish to bring to that classic Kiwi barbecue. It’s a known fact that I love summer — I also love having everyone gathered around, sharing and eating yummy food. This dish is simple but the perfect addition to any potluck.
Ingredients
½ cauliflower, cut into florets
½ broccoli, cut into florets
1 carrot, sliced
½ cup peas
2 Tbsp olive oil
2 Tbsp plain flour or tapioca flour for gluten-free option
2 cups plant milk
½ cup nutritional yeast
1 tsp salt
1 tsp pepper
½ cup panko crumbs
Directions
- Preheat your oven to 180°C.
- Steam the cauliflower, broccoli and carrot for around 7 minutes until just soft then add to a baking dish along with the peas.
- Make the cheese sauce by adding the olive oil and flour to a pot over medium heat and mixing well until combined.
- Add in the plant milk and whisk to combine. Once warm add the nutritional yeast, salt and pepper and keep mixing until the sauce begins to thicken.
- Pour the sauce over the steamed vegetables and top with panko crumbs. Place in the oven for 20–25 minutes or until golden. Serve with torn spinach, microgreens and parsley.
Notes
- Find more of Kelsi's recipes in her new book and on instagram
@healthykelsii
Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, RRP .99, published by Bateman Books.
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