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Creamy Vegetable Bake

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A comforting creamy vegetable bake made with mixed vegetables in a smooth homemade white sauce, topped with golden cheese and breadcrumbs. This easy meat-free dish is hearty, flexible, and perfect for a cozy family dinner.

Ingredients

1 tbsp oil

225 g frozen sliced peppers, or 3 fresh bell peppers, sliced or diced

100 g frozen sweetcorn

100 g frozen peas

1/2 small head broccoli, about 2 cups prepared broccoli

6 medium mushrooms, sliced or diced

35 g butter

2 1/2 tbsp plain flour

250 ml milk

250 ml vegetable stock

Black pepper, to taste

75 g cheddar cheese, grated

50 g fine breadcrumbs

Spray oil

Instructions

  1. Heat the oil in a large frying pan over medium heat. Add the peppers, sweetcorn, peas, broccoli, and mushrooms. Cook for 5–10 minutes, stirring occasionally, until the vegetables are nearly tender.
  2. In a small saucepan, melt the butter over medium-low heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a smooth paste.
  3. Gradually add the milk, a little at a time, stirring well after each addition until the mixture is smooth.
  4. Slowly pour in the vegetable stock while stirring continuously until a creamy white sauce forms.
  5. Pour the sauce over the cooked vegetables and stir until evenly coated. Season with black pepper and add salt only if needed.
  6. Transfer the mixture to a baking dish about 9 x 7 inches in size.
  7. Sprinkle the grated cheddar cheese and breadcrumbs evenly over the top and lightly spray with oil.
  8. Bake at 190°C (375°F) for about 25 minutes until the filling is hot and the topping is golden and crisp. Serve hot.

Notes

  • You can swap the vegetables with cauliflower, zucchini, spinach, green beans, or leeks depending on what you have available.
  • For extra flavor, add herbs such as thyme, parsley, or chives to the sauce or topping.
  • Cooked pasta, rice, beans, chickpeas, or lentils can be mixed in before baking to make the dish more filling.
  • Use gluten-free flour and gluten-free breadcrumbs if you need a gluten-free version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in the oven at 180°C for 15–20 minutes or microwave individual portions until hot.

Nutrition

Find it online: http://recipesbyjanet.com/creamy-vegetable-bake/