Vegan Cheesy Vegetable Bake

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Vegan Cheesy Vegetable Bake. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Vegan Cheesy Vegetable Bake is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan Cheesy Vegetable Bake estimated approx 40 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Vegan Cheesy Vegetable Bake using 19 ingredients and 11 steps. Here is how you cook it.

Are you looking for a meal which is cheesy, but which is also very nutritious? This recipe is perfect for you, especially if you're vegan, but you definitely don't have to be vegan to enjoy this recipe! Remember you can always make your own vegan cheese sauce without using Violife vegan cheese, and you can use a different brand of vegan cheese too. Enjoy!

Ingredients and spices that need to be Get to make Vegan Cheesy Vegetable Bake:

1. Vegan cheese sauce
2. 3 slices Violife vegan cheese
3. 300 ml plant-based milk
4. 2 tbsp nutritional yeast flakes (optional)
5. 1 pinch turmeric (optional)
6. Vegetable bake
7. 3 tbsp olive oil (or other oil)
8. 5 cloves garlic
9. 1 onion
10. 1 tsp oregano
11. 1 tsp parsley
12. 1 pinch salt
13. 3 tbsp sweet chilli sauce
14. 2 sweet potatoes
15. 4 carrots
16. 10 florets of broccoli
17. 1 red bell pepper
18. 1 butternut squash
19. 10 cherry tomatoes

Instructions to make to make Vegan Cheesy Vegetable Bake

1. Preheat the oven and baking tray to 200°C (~390°F).
2. Peel the sweet potatoes and carrots, then chop them into chunks. Remember to top and tail the carrots beforehand.
3. Slice off the ends of the butternut squash, then peel it and cut it in half from top to bottom. Scoop out the seeds with a spoon, then cut the butternut squash into chunks.
4. Top and tail the red bell pepper, then cut it into slices.
5. Finely chop the onion and garlic cloves.
6. Pour the plant-based milk (preferably soya) into a non-stick pan. Shred the slices of vegan cheese and add them to the milk. Add the turmeric and nutritional yeast flakes. Stir on high for 5-10 minutes, or until the cheese has melted and you have created a sauce.
7. While cooking the cheese sauce, add all of the vegetables (including the broccoli), apart from the butternut squash and red pepper, to a pan full of hot water. Bring to the boil and boil for 5 minutes.
8. Whilst boiling the vegetables and cooking the cheese sauce, sauté the onions and garlic with oil in a wok for 5 minutes.
9. Add sweet chilli sauce, salt, oregano and parsley to the wok and stir.
10. Drain the vegetables and add them, as well as the vegetables you didn't boil, to the wok along with the cheese sauce and stir. Remember to add the tomatoes!
11. Transfer the mix from the wok to the baking tray and put in the oven for around 30 minutes and serve! Enjoy!

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