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Creamy Vegetable Bake Recipe

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4.2 from 4 reviews

A creamy vegetable bake featuring a medley of colorful veggies cooked in a luscious white sauce, topped with crispy breadcrumbs and melted cheese. This comforting dish is perfect for a hearty vegetarian meal, combining tender vegetables with a rich, cheesy crust baked to golden perfection.

Ingredients

Vegetables

  • 1 tbsp oil
  • 225 g (~ 2 cups) frozen sliced peppers or 3 fresh bell peppers, sliced or diced
  • 100 g (~ 1 cup) frozen sweetcorn
  • 100 g (~ 1 cup) frozen peas
  • 1/2 small head broccoli (~ 2 cups prepared broccoli)
  • 6 medium mushrooms, sliced or diced

White Sauce

  • 35 g (~ 2 1/2 tbsp) butter
  • 2 1/2 tbsp plain flour
  • 250 ml (~ 1 cup) milk
  • 250 ml (~ 1 cup) vegetable stock
  • Black pepper, to taste
  • Salt, optional

Topping

  • 75 g cheddar cheese, grated (~ 3/4 cup)
  • 50 g (~ 1/3 cup) fine breadcrumbs
  • Spray oil, for crisping the topping

Instructions

  1. Cook the vegetables: Heat the oil in a large frying pan over medium heat. Add all the vegetables and cook for 5-10 minutes until they are almost entirely cooked through, stirring occasionally. For particularly hard vegetables like carrots or potatoes, parboil them beforehand to ensure even cooking.
  2. Make the white sauce: In a small saucepan over medium-low heat, melt the butter. Stir in the flour to form a smooth paste and cook for about a minute while stirring constantly. Gradually add the milk in small amounts, whisking continuously to avoid lumps, until the sauce is smooth. Then slowly add the vegetable stock, continuing to stir until fully incorporated and the sauce thickens.
  3. Combine vegetables and sauce: Pour the prepared white sauce over the cooked vegetables in the frying pan and mix well. Season with black pepper and salt if necessary, keeping in mind that the vegetable stock may already add sufficient saltiness.
  4. Assemble the bake: Transfer the creamy vegetable mixture to a baking dish approximately 9 x 7 inches in size, spreading it evenly.
  5. Add topping and bake: Sprinkle the grated cheddar cheese evenly over the vegetable mixture. Next, evenly distribute the fine breadcrumbs on top. Lightly spray the breadcrumbs and cheese with oil to help achieve a crispy topping. Bake in a preheated oven at 190°C (375°F, Gas Mark 5) for about 25 minutes or until the vegetables are piping hot and the crust is crisp and golden.

Notes

  • Feel free to use a variety of vegetables depending on your preference; just adjust cooking times accordingly.
  • For harder vegetables such as carrots or potatoes, parboiling before frying ensures they cook thoroughly.
  • You can substitute the cheddar with other cheese types to vary the flavor.
  • Spray oil helps achieve a perfectly crisp breadcrumb topping without excess fat.
  • Adjust seasoning carefully as vegetable stock can vary in saltiness.

Find it online: https://bitezly.com/creamy-vegetable-bake-recipe/