Amy’s Vegan Cauliflower “Cheese” Bake

Amy’s Vegan Cauliflower & Veg Cheese Bake

My go-to winter warmer comfort food recipe that’s as good as a Sunday roast!

Serves 6

To celebrate and support The Great Vegan Challenge, which takes place every November, here’s a fantastic vegan recipe.

You can also sign up now for the Great Vegan Challenge joining hundreds of other people going vegan for 30 days.

Ingredients

  • 1 large cauliflower, cut into florets, stalk removed
  • Kale – approx. 5 stalks – torn or chopped with tough stalks removed
  • 3 large white potatoes, sliced thinly with skins left on
  • Sea salt and black pepper
  • 1/2 tsp ground cumin
  • 1 can chickpeas
  • 2 leeks, sliced into rounds
  • Sunflower butter – a good wooden spoonful
  • Stale bread, crumbed
  • Olive oil – for roasting the veg

SAUCE (measurements are incremental and by eye)

  • Sunflower butter – a good wooden spoonful
  • Plain flour (we are using wholemeal spelt)
  • Milk (we are using hazelnut milk)
  • Sea salt and black pepper, to taste
  • Nutritional Yeast

Method

  1. Preheat oven to 180°C.
  2. Slice white potatoes into thin rounds, place in roasting tray, cover with oil and salt. Bake until cooked – 20 mins.
  3. Slice cauliflower into florets, removing tough stalks. Place in roasting tray, cover with oil, salt, pepper and cumin. Bake until brown/black on top – 20 mins.
  4. Whilst cauliflower and potatoes are roasting, prepare other veg mix as follows.
  5. Slice leeks into rounds and fry in butter in a saucepan. When leeks are soft, add torn kale leaves and wilt. Season with salt and pepper and add chickpeas. Remove from heat and set aside.
  6. In the meantime, prepare white sauce. Heat large saucepan over low-medium heat. Melt butter. Add flour gradually until a paste is achieved. Then slowly add milk, stirring through so that all ingredients are combined. Pourable, thickish sauce should be achieved. Add nutritional yeast to add flavour. Season as desired.
  7. When all elements are ready, combine in a large baking dish as follows: Cauliflower & potatoes on the bottom of the dishKale, leek & chickpea mixture pored over and pushed into gaps

    Cheesy white sauce poured over the top so that the other veg is covered

    The breadcrumbs can now be sprinkled over the top so they sink slightly into the sauce. This will give the dish a nice crunchy topping

  8. Bake at 180°C for 15-20 minutes, or until bubbling.

 

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    Amy’s Vegan Cauliflower & Veg Cheese Bake

    Amy’s Vegan Cauliflower “Cheese” Bake

    My go-to winter warmer comfort food recipe that’s as good as a Sunday roast! Serves 6 To celebrate and support The Great Vegan Challenge, which takes place every November, here’s a fantastic vegan recipe. You can also sign up now for the Great Vegan Challenge joining hundreds of other people going vegan for 30 days. Ingredients 1 large cauliflower, cut into florets, stalk removed Kale –... Read More
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