You know that autumn is on the way when you wake up thinking about cauliflower and broccoli cheese bake and how it can be veganised.  I’ve made a version of it before using my cheeze sauce recipe but I fancied trying a white sauce technique this time with flour and oat milk.

So comforting and creamy I like it with salad with a big squeeze of lemon juice.  You can also add new potatoes to the dish instead of serving it with roast spuds.  This reduces the fat content and will give you a one pot dish, even easier!

2 leeks
2 tbsp vegan butter (I use ‘Pure’)
3 tbsp flour
oat milk
1 tbsp bullion powder or 1 veg stock cube
½ tsp each of turmeric, garlic powder
1 tbsp wholegrain mustard
1 lemon
50g nutritional yeast
big handful of flat leaf parsley
½ medium cauliflower and the same amount of broccoli
10 new potatoes or 5 maris pipers
10 cherry tomatoes

  1. Slice the leeks and add to a pan with the vegan butter and a little salt
  2. Fry until soft, add the flour and stir continuously for 1 minute
  3. Remove from the heat and slowly add enough oat milk to make a cheese sauce like consistency
  4. Add the stock, turmeric, garlic, mustard, lemon juice and yeast and warm through gently.
  5. Remove and set aside
  6. If serving with roast potatoes peel and boil these until fluffy and shake into an oven proof dish with rapeseed oil
  7. If using new potatoes, quarter them boil them in a large pan for 5 minutes, add the cauliflower and boil for a further minute, then add the broccoli for another minute and drain
  8. Chop the broccoli and add to the sauce
  9. Take an ovenproof dish and cover the bottom with a single layer of the cauliflower mix and then pour over half the sauce
  10. Dot around the cherry tomatoes, cover with the rest of the veg and finally the rest of the sauce
  11. Cook in the oven for 25 minutes until bubbling



By |2020-06-16T10:54:29+00:00January 24th, 2020|Dinner, Lunches, Recipies, Savoury|0 Comments

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