This vegan cauliflower and broccoli bechamel bake recipe serves 10 people, who will keep coming back for more. Like my husband, who is ADDICTED to my steamy, saucy bake. Make this tried and tested recipe, and impress your guests, big time.
The best part about this vegan cauliflower and broccoli bechamel bake? You can add pretty much any kind of vegetable inside. How about replacing the cauliflower or broccoli with:
- Yummy savoury mushrooms
- Carrots and green peas
- Cubed potato and onion
- Green beans
- Lentils or white beans
You can also swap the vegan sausage out for pretty much any vegan meat – soya chicken, quorn savory pieces, beef strips, etc – when serving as a main. Or, remove the meat and serve it as a creamy veggie side dish.
It’s a totally epic base-recipe that is can be made over, and over again, with different veggies or vegan meat each time.
Cheesy Vegan Broccoli Cauliflower Bechamel Bake Recipe
- Pre-heat the oven to 180 C / 356 F
- Cut 1.5 heads of cauliflower and broccoli each into 2 cm size pieces
- Steam, boil or microwave till al dente – tender but firm to the bite, not mushy.
- Meanwhile, chop and sauté one yellow onion till translucent.
- Chop a pack of vegan sausages, such as the Fry’s family smoked breakfast bangers or your fave Linda McCartney’s sausages. Add to onions and brown.
- Remove from heat, combine sausage and steamed broccoli + cauliflower. Season with salt and pepper, then add to a greased oven proof fish. Set aside.
- Now begin your vegan bechamel white sauce by warming up 6 cups of plant-based milk. Set aside.
- Add 9 tablespoons of olive oil to medium-sized saucepan and heat.
- Whisk in 6 tablespoons of flour.
- Slowly stir in the warmed plant-based milk, one cup at a time.
- Bring to a boil – the sauce will begin to thicken. Reduce heat once and allow to simmer stirring regularly. When all milk is added, and sauce is smooth, add seasonings. I suggest 5-6 tablespoons of nutritional yeast, salts, a pinch of white pepper and a pinch or two of freshly grated nutmeg.
NOTE: You can adjust the consistency of your vegan béchamel sauce by adding more milk directly to the sauce to thin. However, if the sauce needs thickening, FIRST create a milk and flour slurry by adding additional flour to a small amount of room temperature (not warm) milk in a cup. Stir well to remove all lumps from the slurry before slowly adding the mixture to the sauce pot. Stir well and monitor thickness. - Fill the ovenproof dish with the vegan bechamel white sauce by pouring it over the broccoli, cauliflower and sausage mix. Drizzle a bit of olive oil on the top of the dish.
- Put it into the oven to bake for 60 to 120 minutes.
- After 45 minutes begin to check the top of the dish for a golden crust-like appearance. When it appears to have fully browned, forming an almost golden crust, it is ready. This can take anywhere from 60 to 120 minutes depending on the size of your dish and your preferred crust. I let mine cook for the full 120 minutes. When the bake is beautifully golden, remove from oven, and allow to cool for 5-10 minutes.
- Serve your vegan cauliflower and broccoli béchamel bake with a delicious plant-based seitan roast (optional) and enjoy.
Cheesy Vegan Broccoli Cauliflower Bechamel Bake
Cheesy Vegan Broccoli + Cauliflower Bechamel Bake
Author: Swoontastic Vegan Recipes
Ingredients
- 1.5 heads of cauliflower cut into 2 cm size pieces
- 1.5 heads of broccoli cut into 2 cm size pieces
- 1 pack of vegan sausages, chopped
- 1 onion, chopped
- 6 cups of plant-based milk
- 9 tablespoons of olive oil
- 6 tablespoons of flour.
- 5-6 tablespoons of nutritional yeast
- ⅕ teaspoon freshly grated nutmeg
- salt
- white pepper
Instructions
- Pre-heat the oven to 180 C / 356 F
- Cut 1.5 heads of cauliflower and broccoli each into 2 cm size pieces
- Steam, boil or microwave till al dente - tender but firm to the bite, not mushy.
- Meanwhile, chop and sauté one yellow onion till translucent.
- Chop a pack of vegan sausages, such as the Fry’s family smoked breakfast bangers or your fave Linda McCartney’s sausages. Add to onions and brown.
- Remove from heat, combine sausage and steamed broccoli + cauliflower. Season with salt and pepper, then add to a greased oven proof fish. Set aside.
- Now begin your vegan bechamel white sauce by warming up 6 cups of plant-based milk. Set aside.
- Add 9 tablespoons of olive oil to medium-sized saucepan and heat.
- Whisk in 6 tablespoons of flour.
- Slowly stir in the warmed plant-based milk, one cup at a time.
- Bring to a boil - the sauce will begin to thicken. Reduce heat once and allow to simmer stirring regularly. When all milk is added, and sauce is smooth, add seasonings. I suggest 5-6 tablespoons of nutritional yeast, salts, a pinch of white pepper and a pinch or two of freshly grated nutmeg.
- NOTE: You can adjust the consistency of your vegan béchamel sauce by adding more milk directly to the sauce to thin. However, if the sauce needs thickening, FIRST create a milk and flour slurry by adding additional flour to a small amount of room temperature (not warm) milk in a cup. Stir well to remove all lumps from the slurry before slowly adding the mixture to the sauce pot. Stir well and monitor thickness.
- Fill the ovenproof dish with the vegan bechamel white sauce by pouring it over the broccoli, cauliflower and sausage mix. Drizzle a bit of olive oil on the top of the dish.
- Put it into the oven to bake for 60 to 120 minutes.
- After 45 minutes begin to check the top of the dish for a golden crust-like appearance. When it appears to have fully browned, forming an almost golden crust, it is ready. This can take anywhere from 60 to 120 minutes depending on the size of your dish and your preferred crust. I let mine cook for the full 120 minutes. When the bake is beautifully golden, remove from oven, and allow to cool for 5-10 minutes.
- Serve your vegan cauliflower and broccoli béchamel bake with a delicious plant-based seitan roast (optional) and enjoy.
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