Vegan Cheesy Vegetable Bake. Hey guys just a quick video on a veggie pasta cheesy bake I made. It turned out really well & satisfied my need for cheese. I used a combination of cheeses.

I mean, would you just look at all of that cheesy goodness right there? *Swoon* And even though this looks really good (if I do say so myself), it didn't start out that way. Using reduced-fat cheeses lowers the fat content of this recipe but does not compromise flavor. Creamy, rich and full of seasonal vegetables and soft vegan cheese, this hearty and delicious Vegan Vegetable Bake makes a great side or main dish! You can have Vegan Cheesy Vegetable Bake using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vegan Cheesy Vegetable Bake

It's of Vegan cheese sauce.
You need 3 slices of Violife vegan cheese.
It's 300 ml of plant-based milk.
It's 2 tbsp of nutritional yeast flakes (optional).
It's 1 pinch of turmeric (optional).
Prepare of Vegetable bake.
You need 3 tbsp of olive oil (or other oil).
It's 5 cloves of garlic.
You need 1 of onion.
You need 1 tsp of oregano.
You need 1 tsp of parsley.
Prepare 1 pinch of salt.
Prepare 3 tbsp of sweet chilli sauce.
Prepare 2 of sweet potatoes.
You need 4 of carrots.
You need 10 of florets of broccoli.
You need 1 of red bell pepper.
It's 1 of butternut squash.
You need 10 of cherry tomatoes.

You might also be wondering about the cheesy part of this vegetable bake recipe. It's is all down to a lovely vegan cheese company called New. Discover our beautiful vegan baking recipes for dessert or a teatime treat. You'll never guess these Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy.

Vegan Cheesy Vegetable Bake step by step

Preheat the oven and baking tray to 200°C (~390°F)..
Peel the sweet potatoes and carrots, then chop them into chunks. Remember to top and tail the carrots beforehand..
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..
Top and tail the red bell pepper, then cut it into slices..
Finely chop the onion and garlic cloves..
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..
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..
Whilst boiling the vegetables and cooking the cheese sauce, sauté the onions and garlic with oil in a wok for 5 minutes..
Add sweet chilli sauce, salt, oregano and parsley to the wok and stir..
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!.
Transfer the mix from the wok to the baking tray and put in the oven for around 30 minutes and serve! Enjoy!.

Try these dairy-free vegan scones that use nutritional yeast for a cheesy flavour, pepped up. Vegan cheeses just don't cut it for most people, but this recipe is as close as it comes to satisfying those cheese cravings! I've put out a cheese platter at many parties and family get-togethers and I'm always shocked with all the dairy eaters who are devouring my. You can grate it, you can melt it, and you can even put it on tacos: with my Vegan I'm Bigger Bolder Baking's in-house alternative baker and it is my number one priority to take you along with me as I experiment with new. How do you do all these things as well as showcase butter?