Serves: 4 as a main, 6 as a side
Time to prepare: 20 mins
Time to cook: 55 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
1 full broccoli cut into medium florets
400g frozen Brussels sprouts, halved
2 sweetheart cabbages, quarted
1 x 400g tin butter beans
2 onions, thinly sliced
25g non-dairy margarine
25g plain flour
700ml non-dairy milk (make sure it's unsweetened)
1 tsp Dijon mustard
1 tbsp non-dairy cream cheese
100g non-dairy cheese
3 tbsp yeast flakes
2 slices wholemeal bread for breadcrumbs
1 tsp dried thyme
1 tsp dried oregano
Instructions
Preheat oven to 180°C/350°F/gas mark 4.
Bring a large pan of salted water to the boil. Add broccoli, sprouts and cabbage then cook for 5 minutes.
Drain and tip into a greased ovenproof dish along with the onion. (If using fresh Brussels sprouts these will need to be cooked for longer.)
In a large saucepan on a low heat, melt the margarine. Add the flour until it forms a dough.
Slowly add the milk and stir using a whisk. The sauce will thicken. After around 10 minutes add the rest of the sauce ingredients, apart from 1 tbsp yeast flakes. Whisk until smooth. Season to taste.
Pour over the broccoli, sprouts, cabbage and beans. Top with breadcrumbs, remaining yeast flakes, thyme and oregano. Bake for 30 minutes.
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