Creamy Vegetable Bake

Creamy Vegetable Bake

Jazz up the plain old boiled vegetables by turning them into a tasty vegetable bake, smothered in creamy pumpkin sauce. This meal will be a family favourite and a great way to get those veggies into your kids!

My inspiration for this recipe comes from Deliciously Ella and a recipe I once made of hers for a creamy pumpkin pasta. 

NOTES & SUBSTITUTIONS:

  • Use your choice of vegetables, what ever you have in the fridge or what is in season.
  • Add cheese if you want or stick to nutritional yeast to keep it dairy-free.
  • Add bread crumbs in replace of the ground nuts. 
  • Serve with your favourite protein source for a balanced meal. Add chickpeas or lentils to the bake to turn it into a vegetarian meal.

Creamy Vegetable Bake

Ingredients:

Creamy Sauce:

  • 300g pumpkin, chopped into small cubes
  • 1/2 cup cashew nuts, soaked in water overnight
  • 200ml coconut milk
  • 2 Tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 Tbsp tamari sauce
  • Salt and pepper to season

Vegetables:

  • 2 x carrots
  • 1 x broccoli
  • 2 x courgettes
  • 200g green beans
  • 1/2 cup ground nuts and seeds - I used a mix of almonds, walnuts and sunflower seeds. 

Instructions:

  1. Boil the pumpkin until soft. 
  2. In a blender place all of the sauce ingredients together with the pumpkin and blend until smooth. 
  3. Boil the vegetables and tip into an oven proof dish. Cover with the pumpkin and cashew sauce then top with the ground nuts and seeds. 
  4. Bake for 25-30 minutes at 180 degrees. 

Serves 4

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛


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