This bake includes a creamy ‘cheezy’ sauce with a hint of mustard, helping to add a real depth of flavour to winter vegetables.
Ingredients - filling mix
- 300g of winter root vegetables (e.g. pumpkin, beetroot, parsnip, turnip – whatever you can get!), chopped to approx. 3 cm squares
- 2 tbsps oil
Ingredients - 'cheezy' sauce
- 300g pumpkin (separate to above), chopped to approx. 3cm squares
- 100ml oat milk
- 60g nutritional yeast
- 2 tbsp english mustard
- ½ tsp salt
- 3 cloves garlic
- 2-3 tbsps herb oat crumb
Ingredients - herb oat crumb
- 200g oats – use gluten-free oats if necessary
- 3.5 tbsps Nutritional yeast
- 2 tbsps oil
- 1 tsp salt
- ½ tsp black pepper
- ¾ mug of fresh herbs (e.g. parsley, basil, coriander – whatever you have), or 1.5 tbsps dried herbs (e.g. oregano, thyme, marjoram)
- Preheat the oven to 180 C, and line two baking trays with baking paper.
- Place the chopped root vegetables for the filling on one tray, and the chopped pumpkin for the sauce on the other tray.
- Bake for 15-20 minutes, then remove the tray of root vegetables for the filling. They should be almost cooked all the way through, but not completely. Allow the pumpkin for the sauce to cook for another 5-10 minutes until completely cooked through. Set both aside, keeping them separate.
- To make the cheeze sauce, add the cooked pumpkin, nutritional yeast, mustard, garlic and oat milk. Blend until smooth and creamy.
- To make the herb oat crumb, blend all the ingredients until a crumbly consistency is formed. Add 2 tbsps of the herb oat crumb (be sure to save some for the topping!) to thicken the sauce for the filling slightly, and then blend again to combine.
- Add the baked winter vegetables and the sauce to a bowl and mix to combine.
- To assemble the dish, add the vegetables mixed with the ‘cheezy’ sauce and spread to cover the whole bottom of the dish.
- Sprinkle the herb oat crumb topping over the entire vegetables, making sure to cover the vegetables completely.
- Bake in the oven until golden brown, about 10 minutes. Serve with a lovely salad and enjoy!
Recipe credit to Sustainable Kitchen