Winter vegetable bake | The Vegan Society

Name: Winter vegetable bake | The Vegan Society
Ingredients: 300g of winter root vegetables (e.g. pumpkin, beetroot, parsnip, turnip – whatever you can get!), chopped to approx. 3 cm squares; 2 tbsps oil; 300g pumpkin (separate to above), chopped to approx. 3cm squares; 100ml oat milk; 60g nutritional yeast; 2 tbsp english mustard; ½ tsp salt; 3 cloves garlic; 2-3 tbsps herb oat crumb; 200g oats – use gluten-free oats if necessary; 3 1/2 tbsps Nutritional yeast; 1 tsp salt; ½ tsp black pepper; ¾ mug of fresh herbs (e.g. parsley, basil, coriander – whatever you have), or 1.5 tbsps dried herbs (e.g. oregano, thyme, marjoram)

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This bake includes a creamy ‘cheezy’ sauce with a hint of mustard, helping to add a real depth of flavour to winter vegetables. Ingredients - filling mix 300g of winter root vegetables (e.g....

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Ingredients

300g of winter root vegetables (e.g. pumpkin, beetroot, parsnip, turnip – whatever you can get!), chopped to approx. 3 cm squares
2 tbsps oil
300g pumpkin (separate to above), chopped to approx. 3cm squares
100ml oat milk
60g nutritional yeast
2 tbsp english mustard
½ tsp salt
3 cloves garlic
2-3 tbsps herb oat crumb
200g oats – use gluten-free oats if necessary
3 1/2 tbsps Nutritional yeast
1 tsp salt
½ tsp black pepper
¾ mug of fresh herbs (e.g. parsley, basil, coriander – whatever you have), or 1.5 tbsps dried herbs (e.g. oregano, thyme, marjoram)