Veggie Bake

Serves: 5

Preparation time: 10 minutes

Cooking time: 60 minutes

Storage: fridge- 3-4 days

Freezer friendly

Veggie Bake

Ingredients

1 leek, sliced

3 cloves garlic, chopped

1 sweet potato, sliced

1 capsicum, chopped

1 zucchini, sliced

1 bunch broccolini, chopped

2 slices pumpkin, chopped

SAUCE

3 Tbsp nuttelex

3 Tbsp gluten-free flour

3 cups choice of milk

1 cup nutritional yeast

1 Tbsp wholegrain mustard

1 Tbsp vegan Worcestershire sauce

1 tsp dried oregano

1 tsp dried basil

Salt and pepper

Juice of ½ a lemon

Gluten-free panko crumbs, for topping

Directions

1. Preheat oven to 180 degrees celcius
2. Add all chopped veggies to a large baking dish
3. In a saucepan add nuttelex and allow to melt over a medium heat
4. Add flour and mix to form a paste
5. Add milk and whisk until sauce thickens
6. Stir through nutritional yeast, mustard, Worcestershire sauce, herbs, salt and pepper and lemon juice
7. Evenly pour sauce over the veggies
8. Cook in oven for 30 minutes
9. Remove from oven, sprinkle panko crumbs over the top and cook in the oven for another 30 minutes or until veggies are soft and crumb is golden
10. Serve as it is or with a slice of fresh sourdough.