Enjoy this festive treat this Christmas as either a main or side dish from our friends at V For Life! And equally as delicious of course for your VEGAN Sunday roast anytime of year! 


1 full broccoli cut into medium florets

400g frozen Brussels sprouts, halved

2 sweetheart cabbages, quartered

1 x 400g tin butter beans

2 onions, thinly sliced

25g non-dairy margarine

25g plain flour

700ml non-dairy milk (make sure it’s unsweetened)

1 tsp Dijon mustard

1 tbsp non-dairy cream cheese

100g non-dairy cheese 

3 tbsp yeast flakes

2 slices wholemeal bread for breadcrumbs

1 tsp dried thyme

1 tsp dried oregano

1 Preheat oven to 180°C/350°F/gas mark 4. 

2 Bring a large pan of salted water to the boil. Add broccoli, sprouts and cabbage then cook for 5 minutes. 

3 Drain and tip into a greased ovenproof dish along with the onion. (If using fresh Brussels sprouts these will need to be cooked for longer.) 

4 In a large saucepan on a low heat, melt the margarine. Add the flour until it forms a dough. 

5 Slowly add the milk and stir using a whisk. The sauce will thicken. After around 10 minutes add the rest of the sauce ingredients, apart from 1 tbsp yeast flakes. Whisk until smooth. Season to taste.

6 Pour over the broccoli, sprouts, cabbage and beans. Top with breadcrumbs, remaining yeast flakes, thyme and oregano. Bake for 30 minutes. 

Meal Type: Main or Side.

Serves: 4 as Main.

Serves 6 as Side.


For more delicious recipes from Vegetarian for Life please click here!