Recipes
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Vegan Roasted Broccoli and Cauliflower Bake

Vegan Roasted Broccoli and Cauliflower Bake

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This is a delicious, creamy and easy vegan roasted vegetable bake that incorporates the goodness of Soy Milky in the bechamel sauce, the tastiness of the roasted cauliflower and broccoli and the crunchiness of the breadcrumbs. This is a great weeknight meal that will surely satisfy all ages! Serve with a fresh green salad.

  • Recipe by Veggieful
  • Serves 4
  • Prep Time 10 minutes
  • Cooking Time 1 hour
Ingredients
  • Roasted Vegetables:
  • 750g cauliflower florets
  • 300g broccoli florets
  • 2 tablespoons olive oil
  • salt and pepper
  • Béchamel Sauce:
  • ¼ cup vegan margarine
  • ¼ cup minced yellow onion
  • 2 garlic cloves, minced
  • ¼ cup corn flour
  • 2 cups Soy Milky Lite
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • salt and pepper
  • pinch of nutmeg
  • Breadcrumbs:
  • 3 wholemeal bread slices
  • 2 tablespoons olive oil
  • 1 garlic clove
  • salt and pepper
  • ½ tablespoon chopped fresh rosemary leaves
Instructions
  1. Preheat oven to 200C and line a tray with baking paper or spray oil.
  2. Add the cauliflower and broccoli florets to the baking tray and toss with the olive oil. Sprinkle with salt and pepper and bake for 50 minutes or until lightly browned, tossing once.
  3. In the meantime, make the béchamel sauce. In a pot on medium to high heat, add the margarine, onion and garlic. Sauté for one to two minutes until the margarine has melted and the onion is transparent.
  4. Add the corn flour and stir until it forms a paste.
  5. Add the soymilk, lemon juice, nutritional yeast, salt and pepper and nutmeg. Stir to combine. Reduce heat to low and whisk for a few more minutes or so until the sauce has thickened. Be careful not to let the sauce burn on the bottom of the pot.
  6. Take off the heat and allow to cool (The sauce will thicken even more when cooled). Set aside.
  7. Make the breadcrumbs by adding all breadcrumb ingredients to a food processor and processing until crumbs have formed. Set aside.
  8. Add the roasted vegetables to a large casserole dish. Pour over the béchamel sauce in an even layer over the vegetables. Pour over the breadcrumbs evenly into the casserole dish.
  9. Place under the grill on high heat for about 5 minutes or so until the breadcrumbs become crispy and lightly browned. Serve immediately.
Nutritional Analysis – Amount per Serve
Energy 1724kJ
Protein 13.2g
Total Fat 27.8g
Saturated Fat 4..0g
Carbohydrate 33.6g
Sugar 9.6g
Sodium 284mg
Calcium 150mg