Creamy Vegan Veggie Bake 

This colorful, creamy vegan vegetable bake is a celebration of fresh, wholesome ingredients and cozy comfort! Perfect as a main course or hearty side dish, it’s loaded with crisp-tender veggies and a luscious herb sauce that ties everything together.

Ingredients

For the Veggie Layer:

  • 2 cups broccoli florets
  • 1 cup red bell pepper, sliced
  • 1 cup yellow bell pepper, sliced
  • 1 cup shredded carrots
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 zucchini, sliced (optional)

For the Creamy Herb Sauce:

  • 1 cup canned coconut milk (or any plant-based cream)
  • 2 tbsp fresh dill, chopped (or 1 tbsp dried)
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch or arrowroot powder (to thicken)

Optional for Topping:

  • Vegan shredded cheese (optional but delicious!)

 Instructions

  1. Prep the Oven 
    Preheat your oven to 375°F (190°C).
  2. Assemble the Veggies 
    In a large baking dish, add the broccoli, bell peppers, carrots, cherry tomatoes, red onion, and zucchini. Spread evenly.
  3. Make the Creamy Sauce 
    In a medium bowl, whisk together the coconut milk, dill, parsley, garlic, salt, pepper, lemon juice, and cornstarch until smooth and creamy.
  4. Pour the Sauce 
    Generously pour the creamy herb sauce over the veggies, making sure everything gets a nice coating.
  5. Optional Cheese Layer 
    If using vegan cheese, sprinkle it evenly over the top for a golden, melty finish.
  6. Bake 
    Cover with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes until the veggies are tender and slightly golden on top.
  7. Serve and Enjoy! 
    Let it cool slightly before serving. Garnish with extra fresh herbs if desired!

Tips & Variations

  • Add Protein: Toss in some cooked chickpeas or tofu cubes before baking for a full meal! 
  • Spice it Up: Add a pinch of red pepper flakes or smoked paprika for a kick! 
  • Low-Fat Version: Swap coconut milk for unsweetened almond milk + 1 tbsp tahini for creaminess without the richness.

Nutrition (per serving, approx.)

  • Calories: 180
  • Protein: 6g
  • Carbs: 16g
  • Fat: 11g
  • Fiber: 5g

This dish is vibrant, nourishing, and absolutely irresistible — just look at all those colors! It’s guaranteed to brighten your table and make everyone ask for seconds.