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!