Try this Cheesy Veggie Bake

It’s not often that we do a veggies-only dish, but when we do, we make sure it’s deliciously smothered with cheese!


Serves 6 as sides, 4 as mains

500g Butternut, diced
250g White Button Mushrooms, whole if they’re small halved if they are bigger
1 Large Onion, in chunky slices
750g Mixed Cauliflower and Broccoli, broken into smaller pieces
Olive Oil
Parmesan, grated
1tsp Dried Rosemary or a sprig of Fresh Rosemary

For the sauce
2 Tbls Butter
30g Flour
Pinch Cayenne Pepper
300 ml Milk
1tsp Mustard
100g White Cheddar Cheese (or more)

How to make it
Heat your pan, add about 3 T Olive Oil and a knob of butter.
Lightly fry the onion and put the butternut on top with a bit of cumin, salt and dried chilli if you like it hot.
Turn the heat down and steam butternut and onion until tender.
Give it a slight stir with a wooden spoon, but be careful not to break the butternut.
Remove butternut and onion with a slotted spoon and set aside.
Add the Cauliflower and Broccoli to the pan juices, add a little water if needed.
Sprinkle with salt and the Rosemary – on a low heat, steam until just tender.
Remove with a slotted spoon and set aside.
Place cleaned mushrooms in the same pan, add a knob of butter and steam/fry for a few minutes.
Remove with the juices.

To make the cheese sauce
In the same pan melt your butter and remove from heat.
Stir in the flour and then the milk to make a smooth white sauce.
Use a whisk to stir to prevent lumps.
Add some cream if you want it creamier.
Add the cheese and mustard – stir until melted.
Add salt and black pepper to taste.

To assemble
Preheat oven to 180°C.
Take 4or6 individual bowls or one big flattish bowl.
Drizzle the base with a bit of olive oil.
Gently toss butternut and onion mixture with cauliflower and broccoli and divide between your bowls.
Top with mushrooms.
Pour over your cheese sauce.
Sprinkle with breadcrumbs and parmesan and bit more grated white cheddar if you like it cheesy.

Dust with a little cayenne pepper for some colour and kick.
Put a few knobs of butter on top.
Bake at 180 degrees until the cheese is melted.
Pop under the grill for a minute or two for some colour.

Enjoy with a fresh crusty baguette!

You can add any veg you like – baby marrow, carrots, baby corn etc.
If you like garlic, fry a pinch of ready chopped garlic with your mushrooms.
If you can’t stand the thought of veggies only – serve it on the side with roasted chicken.
You don’t need to wash mushrooms, just wipe them with a brush or damp cloth.

For more recipes follow the links alongside.

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