So happy to be back in the kitchen to share this Vegan Cauliflower and Broccoli Cheese Bake recipe.
Guys, it has been a minute! We moved cities and I pretty much lost track of all things sane. Luckily, we are all settled in and I can start cooking some proper plant based meals at last! So, before I jump into the nitty gritty of this Veganised Cauliflower and Broccoli Bake, please familiarise yourself with the “jump to recipe” icon on the top right on the screen? You can just skip all the mumble jumble and get straight to the good stuff, right?
Cauliflower and Broccoli Bake Heaven
If you love a comforting veggie bake without the dairy and nuts, this Cauliflower and Broccoli Bake pretty much made my childhood food dreams a reality. I grew up on a plot and “boerekos” was what I was fed from pretty much birth. My mom makes an incredible baked Cauliflower and Broccoli Cheese with a rich bechamel sauce and plenty of, I repeat, plenty of cheddar cheese.
I wanted to create a version without all the dairy since I’m trying my best to cut out more animal products in my diet. I’m still far from perfect, but I’m getting there.
Vegan Veggie Bakes
I tried keeping my version of this Cauliflower and Broccoli Cheese Bake plant based and vegan, but you can totally add cheese if you feel like it. There are a huge variety of dairy free cheese on the market these days. I haven’t completely found one I am mad about, mainly because in my mind I find it highly processed.
To this you can also obviously add other veggies if you want to bulk up and add some variety. I kept it pretty simple with cauliflower, broccoli, a “vegan white sauce”, and some nutritional yeast flakes sprinkled on top – pop into the oven until bubbly.
How to Make Vegan White Sauce
Right, before you jump on me about this, hear me out. Even though this plant based white sauce is more carby – cue potato – it turns out to be really creamy and delicious. Two ingredients guys!! So if you don’t mind the extra carbs, go for it. This recipe uses potatoes, carrots and spices. Easy! Simply peel and cook the potatoes and carrots until soft and then blitz it up in the blender with some warming spices like cinnamon, mustard powder, onion powder and black pepper.
While you are here, maybe you would like these Vegan recipes too:
Beetroot, Pumpkin and Walnut Bread
Vegan Green Goddess Salad Dressing
Strawberry and Rhubarb Oat Crumble
Vegan Chickpea Pancakes with Date Caramel
|Prep Time||30 min|
|Cook Time||20 min|
- 3 large potatoes peeled and chopped
- 2 medium carrots peeled and chopped
- 1/2 cup cooking liquid from the potatoes
- 1/2 cup nutritional yeast flakes keep some for the topping
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- pinch ground cinnamon
- pinch ground nutmeg
- pinch paprika
- 300 gr cauliflower florets steamed
- 300 gr broccoli florets steamed
- Cover the potatoes and carrots with water and boil until soft. Retain the cooking liquid.
- Let cool slightly, then transfer the veg to a blender and add 1/2 cup of the cooking liquid. Blend until smooth.
- You can add more liquid if you prefer a thinner consistency. Now add the rest of the spices and blend more. Taste and add to your liking.
- Place the steamed cauliflower and broccoli florets in an oven safe baking tray, cover with "vegan cheese sauce", add some more nutritional yeast flakes (or dairy free cheese.
- Bake for 15 minutes at 190 degrees Celsius until golden and oozy. Enjoy!
The sauce is delish! I used curry powder as I didn’t have mustard powder but it still tastes good 🙂