Ingredients (Serves 6)

Vegetables:

  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 1 bell pepper (any color), diced
  • 1 large sweet potato, peeled and cubed
  • 1 large carrot, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the Sauce:

  • 1 cup unsweetened almond milk (or any plant milk)
  • 1/2 cup raw cashews (soaked in hot water for 10 minutes and drained)
  • 2 tbsp nutritional yeast (for a cheesy flavor)
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 1/2 tsp dried thyme or 1 tsp fresh thyme

Topping:

  • 1/2 cup panko breadcrumbs (or gluten-free if needed)
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat Oven:

  • Preheat your oven to 400°F (200°C). Lightly grease a large baking dish.

2. Prepare the Vegetables:

  • In a large bowl, toss the zucchini, yellow squash, bell pepper, sweet potato, carrot, cherry tomatoes, broccoli, and cauliflower with olive oil, salt, and pepper until well coated.
  • Spread the vegetables evenly in the baking dish.

3. Make the Sauce:

  • In a blender, combine almond milk, soaked cashews, nutritional yeast, lemon juice, minced garlic, onion powder, thyme, salt, and pepper.
  • Blend on high until smooth and creamy. Adjust seasoning to taste.

4. Assemble the Bake:

  • Pour the sauce evenly over the vegetables in the baking dish.
  • Sprinkle the panko breadcrumbs over the top for a crunchy finish.

5. Bake:

  • Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden.
  • If desired, switch to broil for the last 2-3 minutes to make the breadcrumbs extra crispy.

6. Garnish and Serve:

  • Remove from the oven and let cool for a few minutes.
  • Garnish with fresh parsley and serve warm.

Tips:

  • Make it Cheesy: Add more nutritional yeast or a sprinkle of vegan cheese on top before baking.
  • Storage: This bake can be stored in the refrigerator for up to 3 days and reheats well in the oven.

This Vegan Vegetable Bake is a comforting, flavorful dish that’s packed with nutrients and plant-based goodness! Enjoy it as a wholesome, creamy addition to any meal.